Rabbit with Mustard (Lapin a la Moutarde)
A quick and easy broiled rabbit recipe from Richard Olney and Lulu Peyraud.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Roasting rack
- Baking pan
- Oven
- Fork
- Measuring cup
- Measuring spoon
Ingredients
- 1 medium rabbit, about 2 lbs., cut up as for a sauté
- 1⁄4 cup plus 2 Tbsp. Dijon mustard
- Kosher salt
- freshly ground black pepper
- 3 tbsp. extra virgin olive oil
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