Bring basiloil to room temperature before assembling salad. Heat an ovenproof skillet over medium-high heat until hot and brown lamb on all sides. Chill lamb, covered, at least 2 hours. Carve lamb into thin slices. Discard coarse stems from spinach and arrange leaves around edges of 4 large plates.
Arrange lamb slices around feta and drizzle salads with basil oil.
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