Description
A flavorful and quick Honey Garlic Lamb recipe featuring tender diced lamb rump steaks sautéed with aromatic garlic, ginger, and honey in a savory soy sauce glaze. Served with fluffy rice and refreshing pickled cucumbers, this dish makes for a perfect balanced meal with a delightful combination of sweet, savory, and tangy flavors.
Ingredients
Scale
Lamb and Sauce
- 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
Rice
- 1 packet family-size microwave rice (or stovetop rice)
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
Serving
- 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. Mix well, then cover and place in the refrigerator for at least 10 minutes, stirring halfway through to ensure even pickling.
- Season Lamb: Season the diced lamb rump pieces generously with sea salt and freshly cracked black pepper, ensuring all sides are coated.
- Sauté Onions: Melt the butter in a large pan or wok over medium heat. Add the sliced onion and cook for 2-3 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Sear Lamb: Increase the heat to medium-high and add the seasoned lamb to the pan. Sear the lamb for 3-4 minutes, stirring occasionally until browned on all sides but still tender inside.
- Add Sauce and Aromatics: Lower the heat back to medium. Add the soy sauce, runny honey, minced garlic, ground ginger, and green onions to the pan. Stir thoroughly to combine all flavors and cook for 2-3 minutes until the lamb is cooked through and the sauce has thickened slightly.
- Finish with Sesame: Turn off the heat, then drizzle the sesame oil over the lamb. Sprinkle sesame seeds on top for a nutty crunch and extra flavor.
- Prepare Rice: Cook the microwave rice according to the package instructions or prepare stovetop rice as preferred.
- Assemble Bowls: Divide the cooked rice evenly among four bowls. Top with the honey garlic lamb and its sauce. Squeeze fresh lime juice over each serving for brightness and garnish with extra green onions if desired.
- Serve: Serve each bowl alongside a side of the quick pickled cucumbers to complement the rich lamb and provide a refreshing contrast.
Notes
- For a dairy-free version, substitute butter with a plant-based alternative or oil.
- Microwave rice offers convenience but stovetop rice can be used for a fluffier texture.
- Adjust the chili flakes in the pickled cucumber to your preferred spice level.
- Ensure lamb is cooked to your desired doneness; searing time may vary depending on stove heat.
- Pickled cucumbers can be prepared a few hours in advance to deepen flavor.
