One of my favourite bbq books, Adam Perry Lang's Serious Barbecue, has a very particular way for finishing meat. In many cases, he suggests zesting a lemon or lime onto a cutting board. You then drizzle a little juice on the board, with a bit of olive oil, and you have a delightful finisher for the meat. The bright flavour of the citrus oils really brightens the meat.
Seven Fires offers a similar technique. They call it lemon confit. The flavour it offers is a subtler, more muted citrus oil flavour, but it's just as delightful. We start with:
2 bay leaves
8 black peppercorns
extra virgin olive oil
1/2 cup dry white wine
1 tsp kosher salt
Juice the lemons. Save the juice for another application (lemonade, anyone?). Place the squeeze lemon halves into a pan with all of the other ingredients, and 2 tsp of the extra virgin olive oil.
Cover with water, and simmer over low heat about 35 minutes.
What you want is for the white pith of the lemon to loosen from the peel. Cool the liquid.
Remove the lemons from the liquid and scrape the white parts out of the peel.
Chop the peel finely.
Drizzle olive oil over top of the confit lemon. Cover. This will store in the fridge for a least a week. Use this lemon confit to dress up meat, and add a milder zest flavour to your meat.