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.
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.
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.
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.