Mash the butter with the herbs, garlic
and lemon zest, then chill. This can be
done up to a day in advance. Use a small
sturdy knife to scrape the meat away
from the thigh bone part of the rabbit leg. Try and create a pocket around the
bone rather than cutting into the actual
meat. When you get to the joint, cut or
snap the bone away.
Halve the butter, roll into two logs, then
stuff into the cavity of each rabbit leg.
Wrap the slices of pancetta around each
leg so that they join underneath.
The rabbit can be prepared up to a day
ahead and kept in the fridge.
Heat oven to 220C/200C fan/gas 7.
Place the rabbit on a shallow roasting
tray and roast for 20-30 mins (see tip below),
then leave to rest for 5 mins. While the
rabbit is cooking, make the sauce. Heat
the crème fraîche with both mustards
and simmer for 2-3 mins until thickened
slightly. Season to taste, then add a
squeeze of lemon juice and set aside.
To serve, spoon some sauce onto each
plate and carve the rabbit into thick
slices. Arrange the rabbit on top of the
sauce with some steamed new potatoes
on the side.