8 piecesof bone marrow (about 3cm long) removed from the bone (see note)
3 piecesof bone marrow (about 3cm long) with bone intact (see note)
1 kgroyal blue potatoes, scrubbed, diced
¼ cuprosemary sprigs
4golden shallots, thinly sliced
Thinly peeled rindof ½ lemon
1garlic clove, thinly sliced
Heat half the marrow and all the marrow bones in a large cast-iron frying pan over medium-high heat, add potato and stir occasionally until potatoes are almost tender and starting to turn golden (15-20 minutes). Add remaining marrow, rosemary, shallot, lemon rind and garlic, season to taste, stir occasionally until golden and tender (5-10 minutes), and serve hot.
Note Ask your butcher to cut the bone marrow for you.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.