Roast rabbit with thyme served on a plate

Roast rabbit with thyme

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Prep: 10 mins Cook: 35 mins


Serves 4

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal525
  • fat30g
  • saturates7g
  • carbs6g
  • sugars4g
  • fibre3g
  • protein56g
  • salt0.4g
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  • 1 whole farmed rabbit (about 1.2kg)
  • 2 tbsp thyme leaves
  • 4-6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 small onions or shallots, peeled



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 16 garlic cloves, peeled


  1. Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7. 

  2. Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.

  3. Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

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