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Arguably my best recipe, Skillet Lamb with Mango-Mint Chimichurri pairs deep and gamey flavors with bright, spring ingredients. Sugar free, gluten free. | theeverykitchen.com

Skillet Lamb with Mango-Mint Chimichurri and Spring Peas

Arguably the best recipe on my blog, Skillet Lamb with Mango-Mint Chimichurri pairs deep and gamey flavors with bright, spring ingredients. Add crisp peas, soft lima beans, and perfectly fork-tender potatoes and you have a beautiful, colorful, out-of-this world dinner. 

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 4 people
Calories 765 kcal
Author Danielle Cushing


  • 4 4- ounce lamb loin chops
  • 4 tablespoons olive oil divided
  • juice from 1/2 lemon
  • 2 garlic cloves crushed
  • 2 rosemary sprigs
  • freshly ground black pepper to taste
  • 16 tiny red, white, and purple potatoes
  • salt to taste
  • 1/2 teaspoon cumin seeds
  • 1/3 cup cubed ripe mango
  • 1 bunch mint leaves removed
  • 1/2 bunch cilantro leaves removed
  • 1 cup frozen peas thawed
  • 1 cup frozen lima beans cooked according to package instructions


  1. Marinate the lamb in a baking dish or gallon-size freezer bag with 2 tablespoons olive oil, lemon juice, garlic, rosemary, and black pepper. Place in the refrigerator 4 hours or overnight.
  2. Once you are done marinating the lamb, remove it from the refrigerator and bring to room temperature. Meanwhile, prepare the potatoes. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes or until tender. Drain, slice potatoes in half, and set aside.

  3. To make the chimichurri: Add cumin seeds to a small dry skillet over low heat. Toast about 3 minutes or until fragrant. Transfer to a food processor and add mango, mint, and cilantro. Blend until finely chopped, slowly adding remaining olive oil.

  4. To cook the lamb: place a large skillet over medium-high heat. Add lamb and marinade, removing the rosemary sprigs, and cook lamb 3-5 minutes per side, depending on thickness and desired doneness. Transfer lamb to four plates, leaving the marinade in the skillet.
  5. Place skillet and reserved marinade over low heat and add peas. Cook peas 1 minute then add potatoes and lima beans, stirring until everything is heated through. Using a slotted spoon, divide vegetables among four plates and serve with chimichurri.