Appetizer

Cured Lamb Spinal Bone Marrow with Burnt Leek Ash & Charred Sourdough Soldier

Name: Cured Lamb Spinal Bone Marrow with Burnt Leek Ash & Charred Sourdough Soldier
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 lamb spinal bones (4–5 inches each), split lengthwise; Sea salt and cracked black pepper; 1 large leek (white and light green parts), cleaned and sliced; 4 tablespoons unsalted butter, divided; 3 cloves garlic, peeled; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 4 thick slices sourdough; Fleur de sel and smoked paprika for finishing

A bone-split lamb spinal cord (a Spanish delicacy, *espinita*) is slow-roasted until the marrow is barely molten and deeply savory, finished with a charred-leek ash for smokiness and acidity. Served with thick-cut sourdough soldiers brushed in a roasted garlic and burnt butter emulsion. A show-stopping, ingredient-focused opener that surprises and impresses.

365calper serving 1gprotein 9gcarbs 37gfat 20min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this