Peel the onions and garlic.
Bulbs, cut in half and cut into slices.
Garlic cut into thin slices.
Wash the lemon in hot water, wipe dry and cut into thin slices.
Carrot and potato peel and wash.
Every potatoes, cut in half lengthwise, cut into slices or carrot slices.
Wash the pieces of rabbit meat, remove the remnants of skin and fat, dry and sprinkle the meat with salt and pepper.
Heat in a pan over medium heat 3 tablespoons of olive oil and fry the rabbit pieces on all sides until golden brown.
Put the meat on a plate.
Add to the pan for 1-2 tablespoons of oil and fry the onion over medium heat until golden brown and transparency.
Add to the onions and garlic and continue to fry lemon not more than a minute. Then add the carrots and potatoes the pan, season with salt and pepper them.
Fry, stirring frequently, about 4-5 minutes, then pour in the pan the broth and cook for a further 3-5 minutes.
Thyme wash, shake off excess water and finely chop.
Add the vegetables to the pan chopped thyme, bay leaf, allspice, then put on top of pieces of meat.
Cover the pan with a lid and bake in preheated oven on the middle rack at 180 grams. C for 1 hour and 10 minutes.
Meanwhile, wash the basil, shake off, tear off the leaves and cut them into fine strips.
Ready to take out the rabbit from the oven, season with a little salt and pepper, sprinkle with chopped basil and let it stand for 5 minutes under the lid.
You can then apply a gentle spicy rabbit meat with potatoes and carrots.
By the way, as a salad with grilled rabbit can be fed roasted asparagus, breaded and baked carrots - delicious!