Rabbit with Potatoes, Peppers and Lemon

This is a real crowd-pleaser – a complete meal in itself, easy-to cook, and perfect for an autumn get-together. The vegetable juices and stock keep the flesh beautifully moist.
Serves 4–6

waxy potatoes (such as Charlotte) 500g, thickly sliced
rabbit legs (preferably hind legs) 6¬–8
extra-virgin olive oil
onions 2 large, sliced
garlic cloves 3, thinly sliced
yellow or red peppers 3–4 large, deseeded and cut into strips
fresh thyme leaves 2 tsp
sea salt ½ tsp
freshly ground black pepper ¼ tsp
chicken stock 6–8 tbsp
rosemary sprigs 4
fresh bay leaves 2
thick lemon slices 3, quartered
flat leaf parsley leaves chopped to make 4 tbsp
Puy lentils and crusty bread to serve

1) Preheat the oven to 200°C/gas 6.

2) Put the potatoes in a steamer basket set over boiling water. Steam for 5 minutes or until only just tender.

3) Arrange the rabbit legs in a roasting tin, large enough to take them in a single layer.
Pour in 3 tablespoons of olive oil and toss to coat.

4) Add the potatoes, onions, garlic, peppers, thyme leaves, and salt and pepper. Give everything another good toss, then pour in enough stock to moisten the base of the tin.

5) Tuck in the rosemary sprigs, bay leaves and lemon slices. Trickle a little more olive oil over the top.

6) Cover tightly with foil and bake for 30 minutes.

7) Remove the foil and stir once more, adding more stock if the mixture looks too dry.

8) Increase the oven temperature to 220°C/gas 7. Bake, uncovered, for another 30–40 minutes, or until the rabbit is tender and the potatoes are golden round the edges.

9) Sprinkle with the parsley just before serving. Serve with Puy lentils and crusty bread to mop up the juices.

Recipe © Christine McFadden 2014