Description
This Honey Garlic Lamb with Pickled Cucumber recipe offers a deliciously balanced meal featuring succulent diced lamb rump steaks cooked in a sweet and savory honey garlic sauce, complemented by crisp, tangy pickled cucumbers. Paired with aromatic rice and garnished with green onions and sesame seeds, this quick and easy dish brings together bold Asian-inspired flavors in just 25 minutes.
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 rice wine vinegar, soy sauce, salt, caster sugar, and chili flakes in a bowl. Slice the Lebanese cucumbers thinly and add them to the mixture, ensuring they are well coated. Cover and refrigerate for at least 10 minutes, stirring halfway through to evenly distribute the pickling liquid.
- Season Lamb: Pat the diced lamb rump pieces dry and season generously with sea salt and freshly cracked black pepper to enhance their natural flavor.
- Sauté Onions: In a large pan or wok, melt the butter over medium heat. Add the sliced brown onions and sauté for 2-3 minutes until they are softened and fragrant.
- Sear Lamb: Increase the heat to medium-high and add the seasoned lamb to the pan. Sear the pieces for 3-4 minutes while stirring occasionally, ensuring all sides are browned and caramelized.
- Add Sauce and Aromatics: Reduce the heat to medium. Stir in the soy sauce, honey, minced garlic, ground ginger, and green onions. Cook for another 2-3 minutes, allowing the lamb to absorb the flavors and cook through fully.
- Finish with Sesame: Turn off the heat and immediately drizzle the sesame oil over the lamb. Sprinkle sesame seeds on top for a nutty texture and visual appeal.
- Prepare Rice: Cook the microwave rice according to the package instructions or prepare stovetop rice as per your preference.
- Assemble Bowls: Divide the cooked rice among four serving bowls. Top each bowl with the honey garlic lamb mixture and a generous helping of the sauce. Squeeze fresh lime juice over the top and add extra green onions for garnish if desired.
- Serve: Serve each bowl alongside the pickled cucumbers for a crisp, tangy contrast that complements the savory lamb perfectly.
Notes
- For a dairy-free version, use plant-based butter or oil instead of regular butter.
- You can substitute Lebanese cucumbers with English cucumbers if unavailable.
- Adjust the amount of honey and soy sauce to taste if you prefer it sweeter or saltier.
- This recipe is easily doubled to serve more people.
- Leftover pickled cucumbers can be stored in the fridge for up to 3 days.
