Roasted Bone Marrow
Rich and silky roasted bone marrow, perfect for spreading on toast with flaky salt, herbs, and tangy garnishes like pickled onions or chimichurri.
Ingredients
- 4 pounds marrow bones, about 3- to 4-inch lengths*
- 2 teaspoons fresh lemon juice
- Kosher salt
- Toasted French bread baguettes
- optional garnishes: fresh chopped parsley, freshly ground black pepper, thyme leaves, chimichurri sauce, quick pickled red onions, capers
Instructions
- Prepare the oven and pan. Heat the oven to 450°F and Line a rimmed baking pan with foil.
- Roast the marrow bones. Arrange the marrow bones in the pan, cut sides up. Roast the bones for 20 minutes, or until the marrow centers register at least 145°F. They should be soft in the center and just beginning to leak marrow. Too long and the marrow will be too soft and mushy.
- Serve. Drizzle the lemon juice over the marrow. Scoop the marrow out and spread it on toasted baguette slices. Sprinkle lightly with flaky sea salt.
Notes
* For a cleaner flavor and appearance, soak the bones in salted water for 12 to 24 hours before roasting. Rinse thoroughly and pat dry before roasting.
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