Lunch: Spinach-and-Artichoke Crown Roast of Lamb

Recipe by Lindsay Funston If you want a total stunner this Easter, you need to make this crown roast of lamb. Stuffed with cheesy spinach-artichoke rice, this lamb main dish will definitely impress your guests.

This recipe includes fertility superfoods such as:

Lemon, Spinach

Health and fertility benefits of Spinach-and-Artichoke Crown Roast of Lamb

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

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)
extra-virgin olive oil
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

Instructions

Preheat oven to 375 degrees F. 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 35 to 40 minutes, until the meat reaches an internal temperature of 130 degrees F. 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. Return to rice pot to keep warm while lamb is resting.
When ready to serve, place lamb crown on serving platter. Spoon rice inside the crown and on the platter. Arrange lemon slices on platter and serve.

Add a review for Spinach-and-Artichoke Crown Roast of Lamb