Name: Honey Garlic Lamb with Pickled Cucumber Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 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); 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

Description

A flavorful and quick-to-make Honey Garlic Lamb recipe featuring tender lamb rump steak pieces sautéed with a savory honey garlic sauce, served over microwaved rice and accompanied by refreshing pickled cucumbers. This dish perfectly balances sweet, savory, and tangy notes for a delicious meal in just 25 minutes.

Ingredients

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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)

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

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Instructions

Pickle Cucumbers: Combine all the pickled cucumber ingredients — sliced 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 rump steaks generously with sea salt and freshly cracked black pepper.
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 heat to medium-high and add the seasoned lamb pieces to the pan. Sear for 3-4 minutes, stirring occasionally, until the lamb is browned on all sides.
Add Sauce and Aromatics: Reduce the heat back to medium. Stir in soy sauce, runny honey, minced garlic, ground ginger, and green onions. Cook for 2-3 minutes, stirring frequently, until the lamb is cooked through and the sauce thickens slightly.
Finish with Sesame: Turn off the heat. Drizzle the sesame oil over the cooked lamb and sprinkle with sesame seeds for added flavor and texture.
Prepare Rice: Cook the microwave rice according to package instructions or prepare stovetop rice as preferred.
Assemble Bowls: Divide the cooked rice evenly among four bowls. Top each with the honey garlic lamb and sauce. Squeeze fresh lime juice over the bowls and garnish with extra green onions if desired.
Serve: Serve each bowl with a side of the pickled cucumbers for a refreshing contrast to the rich lamb dish.

Notes

For a dairy-free option, substitute butter with a plant-based alternative or use oil.
Adjust the amount of chili flakes in the pickled cucumbers to control spiciness based on preference.
Using fresh ginger instead of ground ginger can add a brighter flavor if preferred.
Microwave rice offers convenience, but freshly cooked stovetop rice enhances texture.
The pickled cucumber can be made ahead and kept refrigerated for up to 2 days for maximum flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion