How to Roast a Lamb is full of elaborate sauces and spreads that can seem daunting to the average foodie. Michael Psilakis’s recipes sometimes include flipping back and forth across the book up to three or four times to other recipes – adding a teaspoon of another time-consuming confit or dressing. To me, it is the fun of the book. Navigating around it takes some time but once you conquer a dish – it is well worth the time and energy. The same feeling came about when completing his recipe for Roasted Lemon Puree. This sauce was surprisingly simple – only a handful of ingredients that you’ll most likely already have in your kitchen. It takes a couple hours but is a perfect weekend activity. Of course, it is even more fun when you have a friend by your side (a big thank you to Debbie who worked with me on this recipe!).
I love the way this puree is the consistency of a mayonnaise but only has whipped olive oil within a rich and flavorful roasted lemon concoction. We used the puree as a sauce for grilled lamb chops and a marinade for chicken kabobs. This would be amazing on a pita sandwich (or a BLT!), any grilled meats or veggies – or spooned out of the jar straight up.
Roasted Lemon Puree, by Michael Psilakis
- 4 scrubbed lemons (scrubbing removes any wax on the lemons)
- about 1/3 cup kosher salt
- 2 tablespoons fresh lemon or orange juice
- 1 tablespoon dijion mustard
- 2 crushed and pressed garlic cloves
- 1 cup olive oil
- pinch of sugar
- cracked pepper