I always have a great success when serving a whole rack of lamb. Honey and cumin sauce works well with white meats. Here, with lamb, it gets almost caramelized. A delight!
If one think of Easter traditional family meal, there's immediatly images of roast leg of lamb. Why not changing for the 7-hour recipe, slow cooked in the oven at low temperature? Quite long but very easy to make. The meat becomes so tender that you can even serve it with a tablespoon. Almost like a confit.