Lamb Mango Recipe

Prepare marinade and marinate lamb

In a large bowl combine yogurt, minced garlic, grated ginger, olive oil, ground cumin, ground coriander, turmeric, 1 tsp kosher salt and 1 tsp black pepper. Add the lamb cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize and increase flavor).

Bring lamb to room temperature

Remove marinated lamb from the refrigerator 20 minutes before cooking so it comes closer to room temperature for even searing.

Sear and finish lamb

Heat a heavy skillet (cast-iron recommended) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Working in a single layer (cook in two batches if necessary to avoid crowding), add lamb cubes in a single layer and sear undisturbed for 2–3 minutes until nicely browned. Toss and continue to cook another 2–3 minutes until internal temperature reaches 145–160°F depending on desired doneness and pieces are cooked through. Total cook time per batch about 5–7 minutes. Transfer cooked lamb to a plate and tent with foil. Repeat with remaining lamb.

Rest the lamb

Let the lamb rest for 5 minutes so juices redistribute. If desired, roughly chop larger cubes into bite-sized pieces after resting.

While the lamb marinates or rests, combine diced mango, red bell pepper, finely diced red onion, chopped cilantro, minced chili (if using), lime juice and honey in a medium bowl. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently toss to combine. Taste and adjust lime, salt or honey balance to your preference. Chill salsa briefly if you prefer it cold, or let it sit at room temperature to allow flavors to meld.

Arrange baby arugula or mixed greens (if using) on a serving platter or individual plates. Spoon resting lamb over the greens. Top the lamb generously with mango salsa. Sprinkle chopped fresh mint over the dish and garnish with lime wedges to squeeze over just before eating.

Serve immediately. Leftover lamb and salsa can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat lamb gently in a skillet over low heat or microwave briefly before serving.