Roasted Bone Marrow with Parsley and Sorrel Salad is not only decadently delicious but bone marrow is packed with nutrition so you are also being good to yourself whilst indulging.
Author: Georgina Hartley
4Bone Marrow Shafts
30mlextra virgin olive oil
salt and pepper to taste
Pre-heat the oven to 200°C.
Place the bone marrow shafts, bone side down into a large baking dish. Sprinkle the crushed garlic and some seasoning along the shaft then place in the oven and roast for about 15 minutes. The bone should just be turning gold at the edges and the marrow glistening. Remove from the oven
Whisk together the Dijon mustard, lemon juice and seasoning and then pour in the olive oil in a slow steady stream, whisking it in until fully emulsified.
Toss the parsley and sorrel together then drizzle the dressing over and serve with the hot bone marrow.