Rack of Lamb, Seared Ahi, and Veal Marrow

Dinner with friends last night. The idea was to have a few different "appetizer" dishes and a salad. I did rack of lamb and cracked pepper crusted seared sushi grade ahi tuna. My friend Robert roasted some veal marrow and Julie did a wonderful cheese plate that I unfortunately didn’t get a picture of. Beatrice put together a salad with butter lettuce, baby spinach and radishes.

For the rack, in the oven at 350 with a temperature probe until internal is 125. Sear the outside a bit if you want, slice it and grate some parmesan on it. In the meantime, crack some peppers (I use one of those mixes with several different kinds of pepper corns), get the cast iron smoking hot (I used lard) and then sear each side for exactly 90 seconds. As always, click on the photos for the high resolution lightbox.

Rack of Lamb
Rack of Lamb
Seared Ahi
Seared Ahi
Veal Marrow
Veal Marrow
Butter Lettuce Salad
Butter Lettuce Salad

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Richard Nikoley

I started writing Free The Animal in late 2003 as just a little thing to try. 20 years later, turns out I've written over 5,000 posts. I blog what I wish...from diet, health, lifestyle...to philosophy, politics, social antagonism, adventure travel, expat living, location and time independent—while you sleep— income by geoarbitrage, and food pics. I intended to travel the world "homeless," but the Covidiocy Panicdemic squashed that. I became an American expat living in Thailand. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. ... I leave the toilet seat up. Read More


  1. David Nikoley on May 22, 2010 at 12:25

    Looks Delish!!!!

  2. Josephine on May 22, 2010 at 12:38

    wow, that’s quite the spread, next time I am in the Bay Area… 🙂

  3. Lute Nikoley on May 22, 2010 at 15:02

    OK, my dinner service at Clear Lake in July is off, Your doing the cooking. That looks really delicious.

  4. Juan on May 22, 2010 at 15:32

    Looks fantastic Richard. Was the bone roasted for long and was there any preparation? Looks like there’s nothing on them at this point. Thanks for the pics, as always. Inspiring carnivory.

  5. Richard's Neighbor on May 22, 2010 at 15:52

    Juan, the veal bones were roasted at 400 degrees for about 30 minutes. They were served with a traditional topping of flat leaf parsley, shallots, rock sea salt, lemon juice, capers and EVOO.


    Recipes vary with regard to bone marrow, from 450 for 10-15 minutes to 350 for 45 minutes.

    The bones cost about $1.50/lb.

    I had no luck with the “knuckle” part of the bones…the ball socket at the ends of the femurs. These simply wouldn’t soften up. The only bone sections that worked were the middle sections between the two ends.

    I’ll make a demi-glace with the bones that didn’t work. Many restaurants roast the bones before using them to make stock anyways.

    • Juan on May 26, 2010 at 18:48

      Thanks for the elaboration! Keep the food porn comin’.

  6. Erin on May 22, 2010 at 21:05

    So how does everyone ‘eat’ their marrow? I have had it years back but at that time I spread it on toast. Same with tartar. But I cannot seem to bring myself to eat it ‘plain’ and cannot come up with a good pairing idea. Thoughts? Or do I just need to suck it up and eat it as is (no pun intended)?

  7. Richard Nikoley on May 23, 2010 at 09:18

    V, it’s all the same Iordoal, just different retailers. I get from Amazon for the convenience of having CC and delivery address details stored so I can buy in a click or two.

  8. Tim Starr on May 24, 2010 at 14:36

    Oh, dinner w/ friends, huh? Good idea.

  9. Lacie Hoffman on June 3, 2010 at 09:37

    Good morning,

    I’m an intern with Superior Farms and I noticed your great article on your preparation of lamb! Since we are saying hello to the summer, I thought you might be interested in our summer grilling promotion at http://www.GrillLamb.com. We’re giving away a Mediterranean cruise for two and promoting simple Mediterranean seasonings for lamb. We are hoping to get more lamb lovers this summer by highlighting delicious recipes and cooking tips. If you have any posts coming up, we would love to hear about them! Also, look for us on Facebook.

    Thank you for your time!


    Lacie Hoffman

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