You can also take the rack of lamb and cut it into individual segments. I like marinating them in olive oil, garlic and rosemary, and then grilling them to medium. The bone at the end acts like a handle, and you can pick them up and eat them.
I might pair that with a fresh garden salad with a vinagrette dressing, roast asparagus spears dressed with olive oil, salt, lemon zest, chili flakes and shaved parmesan, and good quality fresh bread.
If I were in the mood for an Italian style meal, I'd start with potato gnocchi with simple tomato sauce as a first course, the grilled lamb and the roast asparagus as the second course, and an arugula salad dressed with white wine vinegar, olive oil and salt and pepper as the third course, and something creamy and cold for dessert.
Hmmm, I think I may have decided on my Easter menu...