Method

• 1.
  Preheat oven to 180°C. Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup (60ml) oil in a large, deep ovenproof frypan or casserole (with a tight-fitting lid) over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove, then add another 1/4 cup (60ml) oil and brown remaining rabbit.
• 2.
  Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.

• 3.
  Meanwhile, for candied lemon, stir sugar and 1/2 cup (125ml) water in a small pan over medium heat for 2 minutes to dissolve sugar. Add rind and simmer 5-6 minutes until syrupy and the rind is translucent. Set aside.
• 4.
  Remove the rabbit from the sauce. When cool enough to handle, shred the meat and set aside, discarding bones.
• 5.
  Return ragu pan to the stove over medium-high heat and reduce sauce for 12-15 minutes until thickened. Add the rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
• 6.
  While sauce is reducing, cook pasta in a large pan of boiling salted water according to packet instructions. Drain.
• 7.
  Stir butter into ragu, then add drained pasta and toss well. Serve scattered with candied lemon and drizzled with a little of the syrup, then top with parmesan.