Preheat the oven to 400 degrees F.
Lightly grease the rabbit rack, place on a sheet tray, and roast for 20 – 25 minutes or until well browned.
In a heavy-bottomed skillet over medium heat, add the olive oil and butter.
Remove the meat from the marinade, pat dry and sprinkle with salt, pepper and flour.
Place the rabbit legs, skin side down, along with the loins in the skillet until well browned. Turn over and brown the other side. Remove from the pan.
Add the vegetables from the marinade to the pan, and lightly caramelize in the same fat. Sprinkle with flour, stir and let cook for a few minutes.
Add the tomato paste and cook for another few minutes.
Deglaze the pan with the vinegar and reserved marinade, scraping up the brown bits on the bottom of the pan, and reduce the liquid until the sauce is thick.
Return the legs to the skillet, skin side up, along with the loins and roasted rack.
Add the chicken stock and bouquet garni, cover and let simmer for about 1 hour until the legs are tender.
Turn off the heat and add the preserved lemon, olives and chopped herbs, stir and let sit for 15 minutes before serving.