9,4 / 10
ready in 2 h. 35 min.
Rinse rabbit, pat dry and cut into 8-10 pieces.
Rinse lemon in hot water, wipe dry and grate zest. Squeeze out juice and combine with zest in a bowl. Rinse rosemary, shake dry, pluck of leaves and combine with lemon juice, add oil and whisk well. Place rabbit pieces into marinade and mix well. Refrigerate, covered, for at least 2 hours.
Remove rabbit pieces from marinade, wipe off herbs and lemon, season with salt and pepper and grill on the hot grill with the lid closed (preferably on indirect heat) for about 20 minutes. Turn over occasionally.
Rinse and dry scallions, cut into rings diagonally. Combine with marinade and spread with herbs and lemon zest over meat during the last 5 minutes of grilling. Transfer to plates and serve.