2-1/2 to 2-3/4 pound rabbit in one piece
1 large clove garlic, split
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1-inch sprig fresh rosemary, or 1/2 teaspoon dried rosemary leaves
1/4 cup dry white wine
3 tablespoons fresh lemon juice
3 to 4 sprigs fresh rosemary for garnish
Preheat oven to 325 degrees. Rinse and dry the rabbit thoroughly. Rub it all over with the split garlic and reserve the garlic. Slather the entire surface of the rabbit with the olive oil.
Place the rabbit in a shallow roasting pan, just large enough to hold it comfortably. Sprinkle on all sides with salt and pepper. Add the garlic and rosemary to the pan.
Slip rabbit into the oven and roast for 30 minutes before pouring the wine and lemon juice over it. Spoon the pan juices over the meat, cover loosely with foil, and continue roasting l hour.
Give the rabbit a quarter turn, and cook for another 30 minutes. Every 15 minutes give the rabbit a quarter turn and baste with the pan juices. Then turn heat up to 450 degrees, uncover the rabbit. Roast another 15 minutes, or until deep golden brown. Baste often with the pan juices to keep meat succulent, and turn once or twice for even coloring.
Working Ahead: The rabbit is best roasted and eaten almost immediately. It will hold, lightly covered with foil, in a turned-off oven about 15 minutes, while the rest of the meal is readied.