Anne Willan

Lapin Rôti à la moutarde

Roast Rabbit with Mustard

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

top 1000The Country Cooking of France

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

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