10-hour lamb

It is here in France where I have learned to serve lamb for Easter, as that is the tradition still so present in many homes all over the country. Yet, usually cooked much faster and with maybe fewer spices. I do like to put our lamb in the oven around 8 AM, to get it ready for Easter dinner later that day. Served with potatoes, radishes, and some turnips, it is the most French and generous plate of Easter food one can hope to get.