Method
- Grate the lemon rind and squeeze the juice from the lemons.
- Pull the fresh bay leaves off the stem. Tear any large leaves into pieces. Heat the oil in a small saucepan and stir-fry the bay leaves. Stir in the grated lemon rind, the juice, beer and honey.
- Put the rabbit legs into a deep bowl and pour the marinade over them. Cover and set aside inb the refrigerator for at least six hours.
- Remove the rabbit legs from the marinade, drain and pat dry. Grill the legs on the barbecue, turning them frequently and brushing them with the marinade for about 55 minutes, or until the juices run clear. Serve with a potato and bean salad if desired.
