Description
This Honey Garlic Lamb with Pickled Cucumber is a flavorful and satisfying dish that combines tender lamb with a sweet and savory honey-garlic sauce, complemented by refreshing pickled cucumbers. It’s a quick and easy recipe that’s perfect for a weeknight meal or a special occasion.
Ingredients
Units
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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
- 1 packet family-size microwave rice (or stovetop rice)
- Lime wedges, for serving
- Extra green onions, for garnish (optional)
Quick Pickled Cucumber:
- 2 Lebanese cucumbers
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 2 teaspoons caster sugar (superfine sugar)
- 1 teaspoon chili flakes
Instructions
- Pickle Cucumbers: Combine all the ingredients for the pickled cucumbers in a bowl. Cover and refrigerate for at least 10 minutes, stirring halfway through.
- Season Lamb: Season the diced lamb with salt and pepper.
- Sauté Onions: Melt the butter in a large pan or wok over medium heat. Add the sliced onions and sauté for 2-3 minutes, until softened.
- Sear Lamb: Increase heat to medium-high. Add the seasoned lamb to the pan and sear for 3-4 minutes, stirring occasionally, until browned on all sides.
- Add Sauce and Aromatics: Reduce heat to medium. Add the soy sauce, honey, minced garlic, ginger, and green onions to the pan. Stir well and cook for 2-3 minutes, or until the lamb is cooked through.
- Finish with Sesame: Turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds.
- Prepare Rice: Cook the microwave rice according to package instructions or prepare stovetop rice.
- Assemble Bowls: Divide the rice among four bowls. Top with the honey garlic lamb and sauce. Squeeze lime juice over each bowl and garnish with extra green onions, if desired.
- Serve: Serve each bowl with a side of pickled cucumbers.
Notes
- Use dairy-free butter if needed.
- Adjust the amount of chili flakes in the pickled cucumbers to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 680kcal
- Sugar: 40g
- Sodium: 1300mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
