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Cullen's Rabbit Chips Aioll

2 x plump rabbit joints (sadddle or leg)
3 sprg thyme
    olive oil
4 lrg chipping powoes (eg maris piper record fianna king edward sante)
    aioll
3 clv garlic peeled and crushed
2 lrg fee range egg yolks
300 ml extravirgin olive oil (preferably provencal)
    the juice of I lemon

 Method :
For the aoli fust ensure everything is at room temperature.
Place the garlic and yolks in a small heavy bowl (use a pestle and mortar if you prefer).
I suggest you put a damp tea towel underneath the bowl to stop it slipping.
Add a good pinch of salt and using a balloon whisk whisk until thick.
Ensure the oil is in a dripproof jug then dribble it into the yolks literally drop by drop at first.
Whisking continuously slowly incorporate all the oil until you have a thicir shiny mass.
Whisk in the lemon juice and season to taste with salt and pepper For the rabbit and chips place the rabbit in a dish with the thyme and 1 tbsp oil.
Rub the oil all over and leave for at least 30 minutes preferably 2 to 3 hours to marinate.
Peel the potatoes and cut into thick chips.
Place in a bowl of cold water to remove excess starch then drain and dry thoroughly.
Tip onto a baking tray with 2 tbsp oil and using your hands turn them to ensure they are all well coated.
Place in a preheated oven (200C/400F/Gas Mark 6) for about 50 minutes turning once until golden brown.
Place the rabbit on a small baking tray and roast at the same temperature for about 20 minutes depending on thickness until just cooked. Check by piercing the thickest part with a knife: the juices should run clear.
Serve the rabbit with the chips and a mighty dollop of aloli.
Serves 2