Bone Marrow with Gremolata and Abalone Salt 



4 pieces bone marrow, split lengthways

abalone salt (or regular salt if you can’t find it)

bread (optional)

1 small bunch flat-leaf parsley, leaves picked and finely chopped

1 clove garlic, very finely chopped

finely grated zest of 2 lemons 

Feeds 4


Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.

To make the gremolata, mix together the parsley, garlic and lemon zest in a bowl.

Place the bone marrow in a roasting pan, season with abalone salt and cook over the coal fire for 8 minutes or until the marrow is golden and the fat starts to run. Serve right away with the gremolata sprinkled over the top. DELICIOUS eaten on a slice of fresh bread.