Yields: 4 servings
- 1 (3- to 4-pound) rabbit, cut into 8 pieces
- 8 sprigs fresh thyme, leaves picked
- 4 sprigs fresh rosemary, leaves picked
- 4 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh rosemary sprigs, fresh thyme sprigs
- In a large bowl or gallon-size resealable bag, place rabbit pieces.
- In the work bowl of a food processor or the container of a blender, combine thyme, rosemary, garlic, oil, lemon zest and juice, and honey; process until smooth. Pour marinade over rabbit; cover and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat (350° to 400°).
- Remove rabbit from marinade, and sprinkle with salt and pepper. Reserve marinade. Grill rabbit legs for 10 minutes, turning occasionally. Add loin and ribs; grill 20 minutes more, continuing to turn all pieces occasionally and brushing with reserved marinade. Garnish with rosemary and thyme, if desired.
The rabbit can be served with grilled vegetables, white beans, or a green salad. It pairs nicely with a glass of dry white wine, like Jay D’s Blanc du Bois from Landry Vineyards.