Part IV of a Catalan „weekend“ (which might go on until King‘s day 😉) ...
Today for lunch we had the spit-roasted rabbit. I bought a larger specimen (close to 2 kg), cleaned and marinated it in garlic, lemon and rosemary and send it to sleep for 2 days ...
Skewered and tied to a spit ...
First use of the BBQ this year. Roasted until core temperature of 58 oC in the thickest part of the rear legs ...
Served with simple tomato salad with burrata and leftover maccarons (another Catalan comfort dish).
It was incredibly moist !
