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Lemon Sweet and Sour Topping
from the kitchen of Sharmagne Leland-St. John

1 large Meyer lemon
1-3 large cloves garlic, to taste
Honey to taste
Kosher salt to taste
Olive oil

In a saucepan, cover the lemon with water and boil five minutes.
Remove lemon and let cool. Slice thinly into rounds and then into
quarters. Remove seeds. Place in a glass bowl with the minced garlic.
Sprinkle with salt, add honey, and drizzle with oil. Mix well, cover
and let sit overnight.

Serve over lamb, chicken, pasta, or as a side dish.

You may have to experiment with the tastes a few times before you
discover the perfect combination for your taste buds.

Thanks to Eric vom Dorp for teaching me this recipe.

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