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Ingredients
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Roasted Marrow Bones
Grilled Country Bread & Garnish
Method
Roasted Marrow Bones
- 1
Preheat and prepare bones
Preheat the oven to 450°F (230°C). Pat the marrow bones dry with paper towels to remove excess moisture. Place bones cut-side up on a rimmed baking sheet or in a roasting pan lined with foil for easier cleanup.
- 2
Season bones
Drizzle the marrow surfaces lightly with the 1 tablespoon olive oil, then sprinkle evenly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Tuck the 4 halved garlic cloves and the 4 thyme sprigs around the bones on the pan.
- 3
Roast
Roast in the preheated oven for 15–20 minutes, until the marrow is soft and just beginning to bubble but not completely melted away; the surface should be glossy and warm. Rotate the pan once halfway through for even cooking.
- 4
Grilled Country Bread & Garnish
- 5
Prepare garlic butter
In a small bowl, mix the 3 tablespoons softened butter with the finely chopped 2 tablespoons parsley and a light pinch of salt until combined. Set aside at room temperature so it is spreadable.
- 6
- 7
- 8
Assemble and serve
Serve the roasted marrow bones hot with grilled bread alongside. Use a small spoon or knife to scoop the marrow from each bone onto a slice of warm, buttered bread. Squeeze additional lemon wedge over marrow to brighten, and garnish with extra chopped parsley or a grind of black pepper if desired.