Description
This Honey Garlic Lamb with Pickled Cucumber recipe combines tender, seared lamb rump steaks glazed with a flavorful honey garlic soy sauce, paired with crisp, tangy pickled cucumbers and fluffy rice for a deliciously balanced meal. Ready in just 25 minutes, this dish is perfect for a quick, satisfying weeknight dinner with an Asian-inspired twist.
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 Cucumbers
- 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
- Pickle Cucumbers: Combine the Lebanese cucumbers, 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 ensure even pickling.
- Season Lamb: Season the diced lamb pieces with sea salt and freshly cracked black pepper to taste.
- Sauté Onions: Melt the butter in a large pan or wok over medium heat. Add the sliced onion and sauté for 2-3 minutes until softened and translucent.
- Sear Lamb: Increase the heat to medium-high. Add the seasoned lamb to the pan and sear for 3-4 minutes, stirring occasionally until all sides are nicely browned.
- Add Sauce and Aromatics: Reduce heat to medium. Add soy sauce, honey, minced garlic, ground ginger, and green onions to the pan. Stir well to coat the lamb evenly and cook for an additional 2-3 minutes until the lamb is cooked through and the sauce is slightly thickened.
- Finish with Sesame: Turn off the heat. Drizzle sesame oil over the lamb and sprinkle with sesame seeds for an aromatic finish.
- Prepare Rice: Cook microwave rice according to package instructions or prepare stovetop rice as preferred.
- Assemble Bowls: Divide the cooked rice among four bowls. Top each portion with the honey garlic lamb and sauce. Squeeze lime juice over each bowl and garnish with extra green onions if desired.
- Serve: Accompany each bowl with a side of the prepared pickled cucumbers for a refreshing contrast.
Notes
- You can substitute the lamb rump with lamb shoulder or leg if preferred, adjusting cooking time as needed.
- For a dairy-free version, use plant-based butter or oil to sauté the onions.
- The pickled cucumbers can be prepared ahead and stored in the refrigerator for up to 24 hours to enhance flavor.
- Adjust chili flakes in the pickling mixture according to your heat preference.
- Serve with steamed jasmine or basmati rice if microwave rice is unavailable.
