Free-Range Rabbit with Lemon

Free-Range Rabbit with Lemon on the Crossray BBQ with Jack the Greek

There's something about the combination of lemon, garlic, and good olive oil that instantly says "Mediterranean summer." This week we're bringing that flavour to the backyard with a dish that doesn't get nearly enough love on the barbecue: free-range rabbit.

Marinated in fresh lemon, crushed garlic, and a blend of herbs, then slow-cooked in a clay pot on the Crossray BBQ, this rabbit comes out smoky on the outside, tender and juicy on the inside, with just the right hit of citrus in every bite. It's a relaxed, rustic dish that works just as well for a lazy Sunday family barbecue as it does for a special occasion dinner.

Watch the full cook here: Free-Range Rabbit with Lemon on the Crossray BBQ

Why Rabbit?

Rabbit is one of those ingredients that's criminally underused outside of traditional Mediterranean and European kitchens. It's lean, high in protein, and takes on marinades beautifully thanks to its mild flavour. Slow-cooked with lemon, garlic, and herbs, it becomes wonderfully tender, similar in texture to chicken thigh but with a bit more character.

Cooking it low and slow in a clay pot on the Crossray, rather than directly over the grill, means the meat stays moist while still picking up that gentle smoky flavour the Crossray is known for.

The Mediterranean Marinade

The base of this recipe leans on a few pantry staples that do a lot of the heavy lifting:

  • Olea Pia Koroneiki Greek Extra Virgin Olive Oil from Three Olives Pantry - for richness and to help the marinade cling to the rabbit
  • Fresh lemon — zest in the marinade, juice added later for brightness
  • Garlic — crushed and used generously, both in the marinade and again during cooking
  • MYST Aegean Sea salt blend from Three Olive Panty — for depth of flavour without needing a long list of separate spices
  • Dried coriander, rosemary, thyme, and bay leaves — classic Mediterranean herbs that pair naturally with lemon and garlic

Letting the rabbit sit in this marinade for at least 30 minutes, or ideally overnight, is the key step. The longer it marinates, the more the lemon and garlic work their way into the meat.

Free-Range Rabbit with Lemon on the Crossray BBQ

Serves: 4–6 people Preparation time: 15 minutes, plus marinating Cooking time: Approximately 35–45 minutes

Ingredients

Method

  1. Place the rabbit pieces in a large bowl or dish.
  2. Add Olea Pia Kornoeiki Greek Extra Virgin Olive Oil, lemon zest, dry coriander, Aegean sea salt blend from Three Olives Pantry, rosemary, and garlic.
  3. Massage the marinade into the rabbit, cover, and refrigerate for at least 30 minutes. For deeper flavour, marinate overnight.
  4. Remove the rabbit from the refrigerator approximately 20–30 minutes before cooking.
  5. Place the rabbit pieces with olive oil and garlic into a clay pot or pan, and sear on the Crossray BBQ side burner until browned.
  6. In the meantime, mix your lemon marinade with lemon juice, oil, and salt, and set aside.
  7. Once the rabbit has started to brown, add white wine, some more garlic, rosemary, thyme, dry coriander, and bay leaves.
  8. Add the lemon marinade to the meat and let it simmer for a few minutes.
  9. Preheat the Crossray BBQ to medium-high heat.
  10. Place the clay pot on the top rack, close the lid, and continue cooking until the meat is tender and the thickest pieces reach an internal temperature of at least 71°C.
  11. Rest the cooked rabbit for 5–10 minutes. Finish with fresh lemon juice, coriander or parsley, and sliced chilli if desired.

Serving Suggestions

This dish is best served straight from the clay pot at the table, with crusty bread to mop up the lemony pan juices. A simple Greek salad, some roasted potatoes, or a bowl of rice pilaf all make great sides. A crisp, chilled white wine rounds it off nicely, especially if you've used a splash of the same wine in the pot.

If you try this recipe, tag us using #threeolivespantry and #jackthegreek, we'd love to see how yours turns out.