Darren Robertson

Roasted Bone Marrow with Parsley & Lemon Salad

Darren Robertson
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
Ingredients

400g beef marrow bones halved lengthways (get your butcher to do this)

12 garlic clove finely chopped

18 bunch of fresh thyme (50g bunch) leaves stripped & finely chopped

12 tbs olive oil

salt & pepper, to taste

2 thin slices (40g ea) sourdough bread (or gluten free)

Parsley & Lemon Salad

14 lemon peeled & juiced

1 brown shallot peeled & thinly sliced

14 bunch of fresh flat leaf parsley leaves picked & roughly chopped

12 tbs olive oil

salt & pepper, to taste

Methodbased on 4 servings
1

Preheat oven to 200°C/fan 180°C/gas 6.

2

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.

3

Peel lemon and char the peel and bread slices on a hot grill. 

4

Finely slice peel and toss with shallots, parsley, oil and lemon juice and season with salt and pepper.

5

Spread reserved bone marrow fat on toast and season with salt and pepper.  

6

Divide bones between plates and serve with toast and salad.

Nutritional Informationper serving

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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