Delicious Lemon Recipes

When Life Gives You Lemons

… make lemonade, right? While a cold glass of lemonade is undeniably satisfying, lemons can be incorporated into just about any dish, from curries and chutneys to soups, salads, sheet pan meals, and so much more. In fact, this citrus fruit is a home cook’s secret weapon – you can always count on lemons to amp up the flavor, as well as the nutrition, of your culinary creations. Lemons are a great source of fiber and vitamin C, and consuming them regularly could lower your risk for cancer, heart disease, and kidney stones. This is one simple staple that needs to be added to your rotation, stat. 

Squeeze the day with these delicious lemon recipes from Chattanooga locals!

Photography by Rich Smith

 

Lemon Rosemary Lamb with Fregola from Events with Taste

 

Michelle Wells

Photo Courtesy of Maycreate

Events with Taste’s Lemon Rosemary Lamb with Fregola

By Michelle Wells, Owner & Chef  |  Serves 4

 

Ingredients

For the lemon rosemary lamb:

  • Zest and juice of 2 large lemons
  • 2 shallots, thinly sliced
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh mint, chopped
  • 1 Tbsp. fresh oregano, chopped
  • 4 garlic cloves, chopped
  • Pinch of crushed red pepper
  • Salt and pepper, to taste
  • 2 lamb chops (loin or rib)

For the fregola:

  • 1 cup fregola 
  • 2 yellow onions, chopped
  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • Chicken broth, as needed
  • 8 oz. sun-dried tomatoes (dried or jar)
  • 2 Tbsp. lemon zest
  • 1/2 bunch fresh Italian parsley, chopped
  • Salt and pepper, to taste 

 

Directions

For the lemon rosemary lamb:

  1. Mix marinade ingredients together and pour over lamb in a large bowl. Marinate at room temperature for at least 30 minutes – preferably 1 hour.
  2. Grill 3 minutes per side for medium rare chops.

For the fregola:

  1. Cook fregola in 6-8 cups of salted water for 15-18 minutes or until al dente. Drain. Reserve 1 1/2 cups of cooking liquid.
  2. In a large pan, caramelize onions in 1 Tbsp. olive oil and 1 Tbsp. butter for approximately 15-20 minutes on low heat, or until they begin to turn golden brown. Add chicken broth if needed to keep onions from getting too dark. 
  3. Add sun-dried tomatoes and cooked fregola and stir to coat pasta. Add in lemon zest, 2 Tbsp. of olive oil, and fresh parsley, stirring to coat. Gradually add in reserved cooking liquid until texture resembles a creamy risotto. Add salt and pepper to taste.
  4. Serve warm with grilled lamb chops.

 

Did you know? 

Not only does lemon make everything taste better, it’s also a fantastic cleaning agent. Lemon juice can get rid of bad odors and grease, help remove tough stains, and disinfect surfaces.

 

 

Pasta al Limone

 

Claire Ellison headshotClaire Ellison’s Pasta al Limone

Serves 2-4

 

Ingredients

  • 1 box gluten-free linguine (Banza preferred)
  • 3 Tbsp. salted butter (can sub with ghee or olive oil)
  • Zest and juice of 1 lemon
  • 1 tsp. salt
  • 1 cup half & half
  • Fresh parsley, roughly chopped for garnish

Directions

  1. Boil and salt your pasta water. Add linguine and cook until al dente. Reserve a bit of your pasta water before straining.
  2. In a large pan, melt butter on medium heat. Once melted, add lemon zest (reserving some for garnish), lemon juice, and salt. Be careful that the butter doesn’t brown! Add half & half and let simmer on medium-low for 3-5 minutes. Add pasta and a splash of reserved pasta water to the pan and coat pasta with cream sauce.
  3. Plate and garnish with extra lemon zest and parsley. Buon appetito! 

 

Chattanooga’s Claire Ellison loves to put a healthy spin on classic recipes, like this luxurious Pasta al Limone. She says, “It is so easy to make and always a crowd pleaser, so add this to your spread when you can host post-pandemic. It’s a great wintertime comfort food without being dark and heavy, and the bright lemon at the center of the recipe is unexpected and really makes me smile when I eat it!”

 

Lemon Rosemary Lamb with Fregola from Events with Taste

Lemon Rosemary Lamb with Fregola

Michelle Wells, Owner & Chef
A recipe for Events with Taste’s Lemon Rosemary Lamb with Fregola
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

For the lemon rosemary lamb:

  • 2 large lemons, zested and juiced
  • 2 shallots, thinly sliced
  • ¼ cup fresh rosemary, chopped
  • ¼ cup fresh mint, chopped
  • 1 Tbsp. fresh oregano, chopped
  • 4 garlic cloves, chopped
  • 1 pinch crushed red pepper
  • Salt and pepper, to taste
  • 2 lamb chops (loin or rib)

For the fregola:

  • 1 cup fregola
  • 2 yellow onions, chopped
  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • Chicken broth, as needed
  • 8 oz. sun-dried tomatoes (dried or jar)
  • 2 Tbsp. lemon zest
  • ½ bunch fresh Italian parsely, chopped
  • Salt and pepper, to taste

Instructions
 

For the lemon rosemary lamb:

  • Mix marinade ingredients together and pour over lamb in a large bowl. Marinate at room temperature for at least 30 minutes – preferably 1 hour.
  • Grill 3 minutes per side for medium rare chops.

For the fregola:

  • Cook fregola in 6-8 cups of salted water for 15-18 minutes or until al dente. Drain. Reserve 1 1/2 cups of cooking liquid.
  • In a large pan, caramelize onions in 1 Tbsp. olive oil and 1 Tbsp. butter for approximately 15-20 minutes on low heat, or until they begin to turn golden brown. Add chicken broth if needed to keep onions from getting too dark. 
  • Add sun-dried tomatoes and cooked fregola and stir to coat pasta. Add in lemon zest, 2 Tbsp. of olive oil, and fresh parsley, stirring to coat. Gradually add in reserved cooking liquid until texture resembles a creamy risotto. Add salt and pepper to taste.
  • Serve warm with grilled lamb chops.
Keyword fregola, grilled, herbs, lamb, lamb chops, Lemon, mint, oregano, pasta, rosemary
Pasta al Limone

Pasta al Limone

Claire Ellison
A gluten-free recipe for a light, lemony pasta
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 box gluten-free linguine (Banza preferred)
  • 3 Tbsp. salted butter (can sub with ghee or olive oil)
  • 1 lemon, juiced and zested
  • 1 tsp. salt
  • 1 cup half & half
  • Fresh parsley, roughly chopped for garnish

Instructions
 

  • Boil and salt your pasta water. Add linguine and cook until al dente. Reserve a bit of your pasta water before straining.
  • In a large pan, melt butter on medium heat. Once melted, add lemon zest (reserving some for garnish), lemon juice, and salt. Be careful that the butter doesn’t brown! Add half & half and let simmer on medium-low for 3-5 minutes. Add pasta and a splash of reserved pasta water to the pan and coat pasta with cream sauce.
  • Plate and garnish with extra lemon zest and parsley. Buon appetito! 

Notes

Chattanooga’s Claire Ellison loves to put a healthy spin on classic recipes, like this luxurious Pasta al Limone. She says, “It is so easy to make and always a crowd pleaser, so add this to your spread when you can host post-pandemic. It’s a great wintertime comfort food without being dark and heavy, and the bright lemon at the center of the recipe is unexpected and really makes me smile when I eat it!”
Keyword gluten-free, Lemon, linguine, pasta