Roasted Rabbit With Potatoes and Rosemary

• 1 rabbit
• Coarse salt and freshly ground pepper
• 1 clove garlic
• Juice 1 lemon
• 8 rosemary leaves
• 3/4 cup olive oil
• 8 small red-skinned potatoes

1. Season the rabbit with salt and pepper and place in a non-corrosive dish.
2. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil.
3. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
4. Preheat oven to 350 degrees.
5. Place the rabbit in a roasting pan and pour on the marinade.
6. Cover the rabbit with a piece of foil.
7. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
8. Add the remaining oil and toss the potatoes so that they are coated and won't stick to the bottom of the roasting pan.
9. Roast for 20 minutes then remove the foil from the rabbit.
10. Roast for another 10 to 25 minutes, or until tender and lightly browned.

rabbit, salt, clove garlic, lemon, rosemary, olive oil, potatoes

Taken from cooking.nytimes.com/recipes/10966 (may not work)