Spinach and Artichoke Crown Roast of Lamb
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
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