Lamb leg brined, rubbed, and smoked with Moroccan spices and made into Reubens on homemade sourdough rolls with preserved lemon mustard, red cabbage-carrot pickle, and homemade feta mixed with mozzarella. Whew.
Preserved lemons take minutes to make, but they take weeks to cure. There is, however, a compromise, a way to enjoy something pretty close to the authentic preserved lemon experience in much less time. Via NY Times.