Crown of Lamb

Mimi Sharaby Mimi Sharaby
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Your seudah will be exceptionally memorable with this showstopping crown of lamb, roasted until beautifully tender and finished with bright pomegranate and herby chimichurri. The crown shape does most of the work here, turning a relatively simple roast into a centerpiece that’s guaranteed to get some attention when you bring it to the table. Add pomegranate to the center, bring out the chimichurri, and get ready for the inevitable “wow.”

Watch the full episode on Wholehearted with Mimi

1h 50m 6
Easy Gluten Free No Refined Sugar Paleo Meat

Episode for this recipe

4 7:28

Crown of Lamb for a ROYAL Rosh Hashana Table

Wholehearted with Mimi

Mimi Sharaby

Ep. 12

Sep 1, 2026

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Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Pat the lamb dry. Season with salt and coarse pepper. Rub one to two tablespoons of Pomegranate Chimichurri over it.

  3. Roast uncovered until desired doneness, about an hour and a half.

  4. Place pomegranate in center and baste with juices. Say, “Wow!”

  5. Serve with a pretty lil bowl of herby goodness!

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