Spinach-and-Artichoke Crown Roast of Lamb

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.