Charred Marrow with Burnt Butter


Prep time: 
5 minutes
Cooking time: 
40 minutes


Marrow can be tossed on the barbecue or under the grill, and the resulting moist, smoky flesh doused in lemon and butter


  • 1 marrow (about 1kg)
  • 150 g butter
  • Zest of 1 lemon
  • 1 small bunch of dill, roughly chopped
  • 1 shallot, peeled and diced
  • 2 tbsp capers

To serve (optional)

Nigella or black onion seeds

Labneh or thick yoghurt

Flatbread or whole grains


Char the marrow in the moderate heat of a barbecue’s embers, turning it occasionally, until blackened all over and very tender – this should take 30-40 minutes, depending on the size of the marrow and the temperature of the coals. Check the marrow is cooked through by piercing it with a knife – it should go in easily. If you don’t have a barbecue, char the marrow over an open gas flame or in a griddle pan (chop the marrow into sections, first if need be), then finish off in a 200C (180C fan) / 290F / gas 6 oven for about 30 minutes or until very tender.

Cut the marrow in half lengthways and put on a warmed platter; scoop out the seeds if they’re on the tough side, otherwise leave them intact.

Heat the butter in a pan until it begins to foam, then add the lemon zest, chopped dill, shallot and capers. Pour this all over the marrow and serve with a sprinkling of nigella seeds, a drizzle of labneh or thick yoghurt, flatbread or whole grains, if you like.


Photo Credit: Jonny Hughes @jonny2love
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