Rosemary Rabbit Recipe
- 1 large red onion, thinly sliced
- 1 (2 pound) rabbit, rinsed and patted dry
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons minced rosemary
- 1 teaspoon chopped parsley
- 1/2 teaspoon ground cumin
- 1/2 cup slivered almonds
- Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9×13-inch baking pan.
- Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
- Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.
