Spinach-and-Artichoke Crown Roast of Lamb
An impressive herb-rubbed crown roast of lamb served with a spinach, artichoke and feta rice filling.
Ingredients
| 1 tbsp | 15 ml | chopped fresh oregano |
| 1 tbsp | 15 ml | chopped fresh rosemary |
| — | kosher salt | |
| — | freshly ground black pepper | |
| 1 | crown of Frenched lamb (prepared by your butcher) | |
| 2 tbsp | 30 ml | extra-virgin olive oil, plus more for drizzling |
| 2 cup | 480 ml | basmati or jasmine rice |
| 1 15-oz | can artichoke hearts | |
| 3 cup | 720 ml | baby spinach, chopped |
| 1/2 cup | 120 ml | crumbled feta |
| 1 | juice of 1 large lemon | |
| 2 | lemons, sliced, for serving |
Instructions
Preheat oven to 375°. In a small bowl, combine oregano and rosemary and season with salt and pepper. Rub lamb crown all over with olive oil and herb mixture. Place lamb in a Bundt pan with the center of the pan coming up through the middle of the crown. Transfer to a baking sheet and roast 38 to 40 minutes, until the meat reaches an internal temperature of 130°. Remove from Bundt pan, cover with aluminum foil, and let rest, 15 minutes. Meanwhile, cook rice according to package directions. Transfer to a bowl and add artichokes, spinach, feta, and lemon juice and season with salt and pepper. Drizzle generously with olive oil, then return to rice pot to keep warm while lamb is resting. When ready to serve, place lamb crown on serving platter and spoon rice inside the crown and on the platter. Arrange lemon slices on platter and serve.