Name: Lapin Rôti à la moutarde (Roast Rabbit with Mustard)
Yield: Serves 4
Cuisine: ProvenÇal
Ingredients: salt and pepper; 10 garlic cloves, unpeeled; 1 tablespoon chopped fresh rosemary; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano or savory; 1 rabbit (about 3 pounds/1.35 kg., cut into pieces; 6 tablespoons/120 g dijon mustard; 3 tablespoons/45 ml. olive oil, more for the roasting pan; 2 tablespoons chopped fresh parsley; 2 onions, finely chopped; ¾ cup/175 ml. medium-dry white wine; 2 tablespoons olive oil, more for baking dish; 2 large tomatoes; 3 tablespoons browned bread crumbs; 1 tablespoon chopped fresh parsley; 1 garlic clove, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Everywhere in France, Dijon mustard, hot or mild, with or without seeds, is used as a quick seasoning sauce when grilling or roasting. In this Provençal recipe, the mustard is bolstered with chopped herbs and plenty of garlic. Roasted tomatoes are the natural accompaniment.

Ingredients

3 tablespoons/45 ml. olive oil, more for the roasting pan
6 tablespoons/120

Europe
France
Main course
Mediterranean

Method

Heat the oven to 350°F/180°C. Oil a roasting pan. Mix the 3 tablespoons oil and mustard in a small bowl, and brush the rabbit pieces generously with the mixture, reserving some for basting them as they roast. Put the rabbit pieces in the prepared pan, and sprinkle them with more oil and the basil, o

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