Conejo al Romero con Alioli (Rosemary Rabbit with Alioli)

Rabbit

• 4 pieces Rabbit legs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 250 ml Water

Alioli

• 2 Egg yolk
• 1 medium Lemon
• 180 ml Extra virgin olive oil
• 2 cloves Garlic
• ½ tsp Fine sea salt

1. Season the rabbit legs all over with the fine sea salt and black pepper. Lightly crush 6 garlic cloves with the flat of a knife and strip the leaves from 2 rosemary sprigs; keep the remaining sprig for later.
2. Heat 3 tbsp extra virgin olive oil in a large frying pan over a medium-high heat. Brown the rabbit legs for 8 to 10 minutes, turning, until well coloured on all sides.
3. Reduce the heat to medium and add the crushed garlic and rosemary leaves. Cook for 1 minute, stirring, just until fragrant.
4. Pour in the water and add the remaining rosemary sprig. Bring to a gentle simmer, cover, and cook for 25 minutes, turning the rabbit once or twice, until tender and the juices run clear.
5. While the rabbit cooks, make the alioli: in a mortar and pestle, pound 2 garlic cloves with 0.5 tsp fine sea salt to a smooth paste. Scrape into a mixing bowl and whisk in the egg yolks and 1 tbsp lemon juice until combined.
6. Whisking constantly, add 180 ml extra virgin olive oil a few drops at a time until the mixture thickens, then in a thin steady stream until glossy and spoonable. Taste and adjust with a little more lemon juice if you want it sharper.
7. Uncover the rabbit and simmer for 3 to 5 minutes to reduce the pan juices slightly, spooning them over the meat. Serve the rabbit hot with the alioli on the side.

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