Using a mortar and pestle (because it’s fun) or a small food processor, grind up the fresh herbs with the garlic and lemon zest. Transfer to a small bowl and whisk in the olive oil, lemon juice, and honey. Place the rabbit pieces in a glass dish and pour the marinade over top. Cover and refrigerate all day (or as long as you have until dinner).
About an hour before dinner, fire up the grill on medium heat and take the meat out of the refrigerator and remove from the marinade. Wrap one or two slices of bacon around as many pieces as you can and secure them with toothpicks. Try to at least wrap up the loin and back leg pieces. The front legs are very small and the belly doesn’t need it because it’s considered “rabbit bacon” all on its own.
Grill over medium heat for about 10-20 minutes, turning often and removing the smaller pieces first as they are cooked through. The belly and front legs will cook rather quickly and the thicker pieces with bones will take a bit longer.
Serve with your favorite seasonal veggies. Enjoy!
(You could also prepare this recipe in the oven at 400°F by roasting for the same amount of time. Be sure to keep an eye on the meat so that it doesn’t get overcooked. You may want to turn it a couple of times during the roasting process and you could even baste the meat with the leftover marinade.)