Rosemary Rabbit

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 0 mins Spread the thinly sliced red onion evenly onto the bottom of a 9x13-inch baking pan, creating a flavorful bed for the rabbit.

Recipe View 0 mins In a small bowl, whisk together the lemon juice and olive oil. In a separate bowl, combine the minced rosemary, chopped parsley, and ground cumin.

Recipe View 10 mins Rub the rabbit generously with the lemon juice and olive oil mixture. Then, sprinkle the rosemary-parsley-cumin mixture inside and out, ensuring every part of the rabbit is infused with flavor. (10 minutes)

Recipe View 0 mins Place the seasoned rabbit into the roasting pan, nestled atop the bed of red onions.

Recipe View 30 mins Bake in the preheated oven for 30 minutes.

Recipe View 2 mins Remove the pan from the oven and sprinkle the toasted slivered almonds evenly over the onions. (2 minutes)

Recipe View 15 mins Continue baking until the rabbit meat has turned opaque and is cooked through, approximately 15 minutes. Use a meat thermometer to ensure an internal temperature of 160°F (71°C).

Recipe View 10 mins Let the rabbit rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.