Grilled Marinated Rabbit With Lemon and Rosemary

• 1 rabbit, cut in four or eight pieces
• 4 tablespoons olive oil
• Juice 1 small lemon
• 2 tablespoons fresh rosemary leaves
• Freshly ground pepper to taste
• Coarse salt to taste
• Sprigs of rosemary to garnish

1. Place the rabbit pieces in a large shallow bowl.
2. Combine the oil, lemon juice, rosemary leaves, salt and pepper.
3. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
4. Heat a charcoal grill or broiler.
5. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade.
6. (The legs will take longer than the other pieces.)
7. Garnish with rosemary sprigs and serve.

rabbit, olive oil, lemon, rosemary, freshly ground pepper, salt, rosemary

Taken from cooking.nytimes.com/recipes/3777 (may not work)