Grilled Bone Marrow with Rosemary and Lemon

 This is a simple but tasty way to start a meal.

Allow 1 or 2 pieces of marrow per person. Select marrows about 3 inches long or have your butcher cut it.

Preheat the oven at 400 degrees.

Cut a 4-inch foil and wrap the bottom of each marrow and stand in a baking pan.

Chop fresh rosemary.

Finely zest 2 lemons, preferably, Meyer lemons.

On top of each marrow, put a ½ tsp each rosemary and lemon. Sprinkle with salt and pepper.  

Drizzle with olive oil. 

Bake for 20 minutes.

Slice a French bagette thinly. Arrange in a baking pan and put in the oven, bottom shelf, in the last 5 minutes to crisp.

Serve with lemon wedges.

To enjoy, spoon the marrow on toast. 

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One thought on “Grilled Bone Marrow with Rosemary and Lemon

  1. Pingback: Grilled Bone Marrow with Rosemary and Lemon | Foodfhonebook

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