If you have the time, soak the kamut berries overnight and drain. Preheat oven to 375°F. Add the kamut to a pot with 4 1/2 cups water, 1/2 teaspoon kosher salt and bring to a boil. Cover, reduce heat to low and simmer for 60 minutes or 40 minutes if presoaked. Make sure water in pot does not run dry. Test the kamut. It will be done when tender but al dente. Remove from heat and drain off any excess liquid. This process can be done in advance and reheated later.
While kamut is cooking, roast the lemon. Slice lemon crosswise into thin slices. Remove and discard any seeds. Place lemon slices in a bowl and toss with salt and pepper + 2 Tablespoons olive oil. Lay the lemon slices on a parchment lined baking sheet in a single layer. Roast in a 375°F oven for 18 to 24 minutes, removing slices as they are golden in color. Watch carefully that lemon slices don't burn.