Roasted Rabbit with Rocket
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels fancy without any fuss. Roasted rabbit has such a delicate, slightly sweet flavor that pairs beautifully with peppery rocket and fresh herbs. The meat stays wonderfully tender when roasted whole, and I love that rabbit is leaner than chicken, making it a healthier protein choice. The garlic and lemon create a bright, aromatic crust that keeps everything moist inside. Finishing with fresh rocket and shaved parmesan adds a lovely fresh contrast to the warm, herb infused meat. It's honestly simpler to prepare than you might think.
Ella x
Ingredients
- 1whole rabbit(jointed into 8 pieces, about 1.5 kg)
- 4 sprigsfresh thyme
- 3 sprigsfresh rosemary
- 4garlic cloves(crushed)
- 6 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonslemon juice
- 2shallots(finely minced)
- 1 tablespoondijon mustard
- 250 gramsfresh rocket
- 50 gramsparmesan cheese(shaved)
Detail level
Instructions
- 1
Pat the rabbit pieces dry with paper towels and place in a large bowl. Add 3 tablespoons olive oil, crushed garlic, thyme sprigs, rosemary sprigs, salt, and pepper. Toss well to coat all pieces evenly, then cover and refrigerate for at least 30 minutes.
Tip: Marinating longer (up to 4 hours) will develop deeper flavours.
- 2
Preheat your oven to 200°C (180°C fan). Arrange the marinated rabbit pieces skin-side up on a roasting pan, distributing the herbs around them.
Tip: Use a large roasting pan to ensure pieces have space and roast evenly.
- 3
Roast for 40-45 minutes until the meat is tender and the skin is golden brown. The internal temperature should reach 70°C. Baste with pan juices halfway through cooking.
Tip: Rabbit meat is lean, so avoid overcooking to prevent dryness.
- 4
While the rabbit roasts, prepare the vinaigrette by whisking together the remaining 3 tablespoons olive oil, lemon juice, minced shallots, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
Tip: Make the vinaigrette just before serving to keep the shallots fresh and crisp.
- 5
Remove the rabbit from the oven and let it rest for 5 minutes while still on the pan.
Tip: Resting allows the juices to redistribute, keeping the meat moist.
- 6
Dress the fresh rocket lightly with half of the vinaigrette and arrange on serving plates.
Tip: Don't overdress the rocket as it wilts quickly.
- 7
Top each plate with 2 rabbit pieces and drizzle with the remaining vinaigrette and pan juices. Finish with shaved Parmesan cheese.
Tip: Warm plates before serving for a more elegant presentation.
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