over 2 hours
30 mins to 1 hour
- 6–8 wafer-thin slices Bayonne ham
- 1 bunch fresh basil, leaves only, plus handful basil leaves tied up
- 1 rabbit saddle, bone removed, loins separated
- 50ml/2fl oz olive oil, plus extra for frying
- 2 garlic cloves
- 1 tbsp mustard seeds
- 1 shallot, finely chopped
- 2 beef tomatoes, finely chopped
- 1 carrot, peeled
- 2 tbsp chopped black olives
- 1 tbsp micro basil, to garnish
Lay the ham out on cling film and cover with the basil. Lay the rabbit loins on top, overlapping as you go. Top with the saddle and gently roll up into a sausage shape. Tie the cling film tightly at both ends. Wrap in a double layer of kitchen foil and chill for 2–3 hours.
Heat the oil in a sauté pan over a medium heat. Add the garlic and mustard seeds and cook until they start to pop. Add the shallot and tomatoes and stir well. Add the whole carrot and basil bundle and simmer for 10 minutes. Remove the carrot and basil, stir in the olives and set aside.
Preheat the oven to 220C/200C Fan/Gas 7.
Remove the foil and cling film from the rabbit. Heat a dash of oil in a frying pan and add the rabbit. Cook for 2 of minutes, turning often until lightly coloured all over. Transfer to the oven and roast for 6–8 minutes, or until cooked through.
Allow the rabbit to rest for 5 minutes before slicing. Spoon a small amount of the tomato mixture on serving plates and top with a slice of rabbit. Garnish with micro basil and serve.