Ingredients
- 1 large red onion, thinly sliced
- 1 (2 pound) rabbit, rinsed and patted dry
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons minced rosemary
- 1 teaspoon chopped parsley
- ½ teaspoon ground cumin
- ½ cup slivered almonds
Why This Recipe Is So Easy To Love
This dish offers a unique blend of tender meat and fragrant rosemary, creating a comforting yet elegant flavor. It’s a great way to enjoy a lean protein with a fresh herbal twist that feels both rustic and refined.
Chef Tips
- Marinate the meat for at least an hour to enhance the rosemary aroma.
- Use fresh rosemary for the best flavor, but dried can work in a pinch.
- Cook slowly over low heat to keep the meat tender and juicy.
- Use fresh rosemary for the best flavor, but dried can work in a pinch.
- Cook slowly over low heat to keep the meat tender and juicy.
Directions
Warm your oven to 350°F (175°C). Spread the thinly sliced onions evenly across the bottom of a 9x13-inch baking dish. Next, rub the rabbit all over with lemon juice and olive oil. Sprinkle the herb mixture of rosemary, parsley, and cumin inside and out, making sure it’s well coated. Place the rabbit right on top of the onions in the pan. Pop it in the oven and let it bake for about 30 minutes. After that, scatter the almonds over the onions and continue baking until the meat turns opaque and is cooked through, which should take another 15 minutes or so.
Perfect Side Pairings
Serve with roasted root vegetables or creamy mashed potatoes to balance the herbal notes. A light green salad with a lemon vinaigrette also pairs well, adding brightness to the meal.
How To Keep It Fresh
Allow leftovers to cool completely before storing in an airtight container. Keep refrigerated and consume within 2 days for best taste. Reheat gently to avoid drying out the meat.
