Lemon and thyme rabbit with green beans and potatoes

Ingredients

For 1 serving

• Rabbit170 g
• Lemon1
• Thymeto taste
• Garlic1 clove
• Green beans150 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Wash the lemon, grate the zest and squeeze the juice; crush the garlic clove. In a bowl toss the rabbit pieces with the lemon juice and zest, thyme and garlic and leave to marinate for 20 minutes.
2. Meanwhile put a pan of water on to boil; peel the potatoes and cut them into roughly 2 cm cubes, wash and trim the green beans.
3. Drain the rabbit, keeping the marinade, pat it dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat and brown it for 6–8 minutes, until golden on all sides.
4. Pour in the marinade and half a glass of water, cover and cook over low heat for 35 minutes, turning now and then, until the meat is tender and the liquid has reduced; add a splash of water if it gets too dry.
5. While it cooks, salt the boiling water and cook the potatoes and green beans for 12 minutes, until tender; drain and dress with the remaining oil and a pinch of salt.
6. Serve the rabbit with its juices and the vegetables.