Spinach-and-Artichoke Crown Roast of Lamb
A showstopping centerpiece roast: a Frenched crown of lamb rubbed with oregano and rosemary, roasted upright around a Bundt pan, then filled with a lemony rice pilaf of artichoke hearts, baby spinach, and feta. Greek-inspired flavors; recipe from Delish.
⏱️ Prep: 20 min🍳 Cook: 40 min
Nutrition
per 300 g portion560
Calories
28g
Protein
40g
Carbs
32g
Fat
Ingredients
| 1 Tbsp | 15 ml | Chopped fresh oregano |
| 1 Tbsp | 15 ml | Chopped fresh rosemary |
| — | Kosher salt | |
| — | Freshly ground black pepper | |
| 1 crown | Crown of Frenched lamb (prepared by your butcher) | |
| 2 Tbsp | 30 ml | Extra-virgin olive oil (plus more for drizzling) |
| 2 cups | 480 ml | Basmati or jasmine rice |
| 1 15-oz can (~425 g) | Canned artichoke hearts | |
| 3 cups | 720 ml | Baby spinach, chopped |
| 1/2 cup | 120 ml | Crumbled feta |
| 1 lemon | Juice of 1 large lemon | |
| 2 | Lemons, sliced, for serving |
Instructions
- Preheat oven to 375°F (190°C). In a small bowl, combine the oregano and rosemary and season with salt and pepper. Rub the lamb crown all over with olive oil and the herb mixture.
- Place the lamb in a Bundt pan with the center tube 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°F (54°C). Remove from the Bundt pan, cover with aluminum foil, and let rest 15 minutes.
- Meanwhile, cook the rice according to the package directions. Transfer to a bowl and add the artichokes, spinach, feta, and lemon juice; season with salt and pepper. Drizzle generously with olive oil, then return to the rice pot to keep warm while the lamb rests.
- When ready to serve, place the lamb crown on a serving platter and spoon the rice inside the crown and onto the platter. Arrange the lemon slices on the platter and serve.
Source: delish.com