Roasted Bone Marrow with Parsley & Lemon Salad
PREP 15 MIN•COOK 15 MIN
Darren’s favorite British dinner may sound wild, but bone marrow is highly nutritious (protein, vitamins A and D) and when roasted, forms a rich and tasty spread that’s great on crusty bread with a crisp salad. Tip: Have your butcher halve the bones lengthways.
DF
EF
GF
NS
NF
Number of servings
2
400g beef marrow bones halved lengthways (get your butcher to do this)
1⁄2 garlic clove finely chopped
1⁄8 bunch of fresh thyme (50g bunch) leaves stripped & finely chopped
1⁄2 tbs olive oil
salt & pepper, to taste
2 thin slices (40g ea) sourdough bread (or gluten free)
Parsley & Lemon Salad
1⁄4 lemon peeled & juiced
1 brown shallot peeled & thinly sliced
1⁄4 bunch of fresh flat leaf parsley leaves picked & roughly chopped
1⁄2 tbs olive oil
salt & pepper, to taste
Preheat oven to 200°C/fan 180°C/gas 6.
Place the marrow bones on a baking tray, cut-side up. Top with garlic, thyme, oil, salt and pepper. Roast for 10-15 minutes. The marrow will become translucent as it cooks. Save the rendered fat from the marrow for the toast.
Peel lemon and char the peel and bread slices on a hot grill.
Finely slice peel and toss with shallots, parsley, oil and lemon juice and season with salt and pepper.
Spread reserved bone marrow fat on toast and season with salt and pepper.
Divide bones between plates and serve with toast and salad.
Energy (kJ)
1727 kJ / 412 cals
Protein
25.4 g
Fat
22.7 g
Sat. Fat
6.3 g
Carbs
22.7 g
Sugar
0.7 g
Fiber
2.6 g
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