Ingredients
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh rosemary
kosher salt
Freshly ground black pepper
1 crown of Frenched lamb (prepared by your butcher)
2 tbsp. extra-virgin olive oil, plus more for drizzling
2 c. basmati or jasmine rice
1 15-oz. can artichoke hearts
3 c. baby spinach, chopped
1/2 c. crumbled feta
Juice of 1 large lemon
2 lemons, sliced, for serving
Preparation
Step 1Preheat 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. Step 2Place 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.Step 3Meanwhile, 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.Step 4When 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.
