To roast rabbit, rub the meat with olive oil, and season the meat with salt, pepper and fresh herbs to taste. Wrap the rabbit in foil, and roast the rabbit at 325 degrees F for 60 to 90 minutes, basting frequently. Use herbs such as rosemary, lemongrass, sage or basil to flavor the rabbit, and add fat, such as butter, to the roasting pan to prevent the meat from drying out.
Alternately, combine 1 clove garlic, the juice of 1 lemon, 4 rosemary leaves and 1/2 cup olive oil, and marinate the rabbit in the mixture overnight. Place the rabbit in the roasting pan, pour the marinade over the meat, season with salt, pepper and 4 additional rosemary leaves, and cover the rabbit with foil. Roast the rabbit at 350 degrees F for 20 minutes, remove the foil, and roast for an additional 10 to 25 minutes.
Another option is to rub a combination of 4 tablespoons olive oil, 2 cloves minced garlic, 2 teaspoons crushed rosemary, 1 teaspoon coriander seed, 1 teaspoon crushed peppercorns and 1/4 teaspoon red New Mexico chile powder on the rabbit. Refrigerate the seasoned rabbit for 2 to 3 hours, and roast at 475 degrees F for 30 to 35 minutes or until the rabbit is cooked through.