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Bring a cast iron skillet up to heat over high. Once the pan starts smoking, place the lemon slices in and cook 1-2 minutes per side or until they get a nice char on them but they don’t start to break down.
Remove from pan and let cool slightly.
Pour 1 1/2 cups of the oil into a pint sized mason jar. Pour the other 1 1/2 cups into another pint sized mason jar. Divide the lemons evenly between the 2 jars, and place 2 sprigs of oregano in each jar.
Seal and let sit at room temperature for a few days before serving. This allows the flavors to meld and the oil to infuse. Make sure the oregano and lemons are fully submerged in the oil as they will mold if exposed to the air.
Keep in the fridge for 1-2 months.
Recipe Courtesy of Megan Mitchell