Rub rabbit racks with a little oil and lightly season. Heat remaining oil in a heavy pan with a tight-fitting lid. Add racks and brown all over. Remove racks and set aside (don’t wipe the pan).
Add olives to the pan and cook over a moderate heat until they begin to wrinkle. Add garlic and herbs and cook until herbs are wilted. Add spring onions, orange peel, sherry and a little seasoning.
Return rabbit to pan, add the water and cover tightly. Turn to a gentle heat and cook 5 minutes, then remove from heat and stand 5 minutes. Remove racks from pan and keep warm, add butter to the pan and bring sauce back to the boil.
To serve, divide sauce between four warm plates. Slice racks into cutlets and sit these on top of the sauce.
© 2003 Peter Gordon. All rights reserved.