Description
This Honey Garlic Lamb with Pickled Cucumber recipe delivers a flavorful and quick meal that combines tender, caramelized lamb with a sweet and savory honey garlic sauce. Paired with tangy pickled cucumbers and fluffy rice, it’s a perfect balance of flavors and textures for an easy weeknight dinner.
Ingredients
Scale
Honey Garlic Lamb
- 2 tablespoons butter (dairy-free optional)
- 1 extra-large brown onion, sliced
- 4 lamb rump steaks, cut into 2cm diced pieces
- Sea salt and freshly cracked black pepper, to taste
- 4 tablespoons soy sauce
- 3 tablespoons runny honey
- 8 garlic cloves, minced
- 1 teaspoon ground ginger
- 3 green onions, cut into 2cm lengths
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
Pickled Cucumber
- 2 Lebanese cucumbers
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- ½ teaspoon salt
- 2 teaspoons caster sugar (superfine sugar)
- 1 teaspoon chili flakes
Additional
- 1 packet family-size microwave rice (or stovetop rice)
- Lime wedges, for serving
- Extra green onions, for garnish (optional)
Instructions
- Prepare Pickled Cucumbers: Combine the cucumbers sliced into rounds with rice wine vinegar, soy sauce, salt, caster sugar, and chili flakes in a bowl. Cover and refrigerate for at least 10 minutes, stirring halfway through to evenly distribute the flavors.
- Season Lamb: Season the diced lamb pieces with sea salt and freshly cracked black pepper to taste, ensuring even coating.
- Sauté Onions: Melt the butter in a large pan or wok over medium heat. Add the sliced brown onion and sauté for 2-3 minutes until softened and fragrant.
- Sear Lamb: Increase heat to medium-high and add the seasoned lamb to the pan. Cook for 3-4 minutes, stirring occasionally, until browned on all sides.
- Simmer with Sauce: Reduce heat to medium and add soy sauce, honey, minced garlic, ground ginger, and green onions to the pan. Stir well to coat the lamb and cook for another 2-3 minutes until the lamb is cooked through and the sauce has thickened slightly.
- Finish Lamb: Turn off the heat, then drizzle the sesame oil over the lamb and sprinkle with sesame seeds. Mix gently to combine.
- Cook Rice: Prepare the microwave rice following package instructions or cook stovetop rice as desired.
- Assemble Bowls: Divide the cooked rice evenly among four serving bowls. Top with the honey garlic lamb and sauce.
- Garnish and Serve: Squeeze fresh lime juice over each bowl and garnish with extra green onions if desired. Serve immediately alongside the pickled cucumbers.
Notes
- The butter can be substituted with dairy-free margarine to keep the dish dairy-free.
- For best flavor, use fresh Lebanese cucumbers for pickling.
- If you prefer a spicier kick, increase the chili flakes in the pickling mixture.
- Microwave rice offers convenience, but freshly cooked stovetop rice can enhance texture.
- Stir the pickled cucumbers a couple of times during refrigeration to ensure even pickling.
- Leftover honey garlic lamb can be stored in the refrigerator for up to 2 days.
