Honey Garlic Lamb Bowls with Pickled Cucumber (gluten-free)

Sticky honey garlic lamb over steaming rice with crunchy quick-pickled cucumbers, this is the kind of fast dinner that tastes like your favourite takeaway, only fresher, healthier and surprisingly easy to make at home.

Honey Garlic Lamb with Pickled Cucumber (gluten-free)

Sweet, sticky, garlicky and packed with flavour, these Honey Garlic Lamb Bowls with Quick Pickled Cucumbers is the kind of dinner that tastes restaurant-quality but comes together in just 20 minutes. Tender lamb rump steaks are coated in a glossy honey garlic sauce and served over rice with crunchy pickled cucumbers for the perfect balance of rich, fresh and savoury flavours. Naturally gluten-free and perfect for busy weeknights, this is one of those fast dinners that feels seriously special.

Watch How to Make Honey Garlic Lamb

https://www.youtube.com/watch?v=2PhJbXLCgD4

WHY YOU’LL LOVE THIS RECIPE

• Ready in just 20 minutes

• Naturally gluten-free

• Better than takeaway

• Perfect balance of sweet, savoury and fresh

• Great for meal prep

• Easy enough for weeknights but impressive enough for guests

HELPFUL TIPS

• Prep everything before cooking - the lamb cooks quickly once it hits the pan.

• Don’t overcrowd the pan or the lamb will steam instead of caramelise.

• Add the sesame oil right at the end to keep the flavour fresh and aromatic.

• Like extra heat? Add more chilli flakes to the cucumbers.

• Fresh coriander, Thai basil or extra green onion work beautifully as garnishes.

Honey Garlic Lamb with Pickled Cucumber (gluten-free)

MEAL PREP & STORAGE

Store the lamb, rice and pickled cucumbers separately in airtight containers for the best texture. The lamb and rice will keep well in the fridge for up to 4 days, while the cucumbers become even more flavourful after a day or two.

To reheat, microwave the lamb and rice until hot, then serve with the chilled cucumbers.

The lamb can also be frozen for up to 2 months. Defrost overnight in the fridge before reheating.

Honey Garlic Lamb with Pickled Cucumber (gluten-free)

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Honey Garlic Lamb with Pickled Cucumber (gluten-free)

Honey Garlic Lamb Bowls with Pickled Cucumber (gluten-free)

Serves 4

Prep 10

Cook 15

INGREDIENTS

Lamb

2 tablespoons butter (dairy-free optional)

4 tablespoons soy sauce

3 tablespoons runny honey

1 large brown onion, thinly sliced

4 lamb rump steaks, cut into 2 cm diced pieces

6 garlic cloves, minced

2cm ginger, minced or ground ginger

3 green onions, sliced

Sea salt and freshly cracked pepper

Garnish

2 tablespoons sesame oil

Sesame seeds

Quick Pickled Cucumber

2 Lebanese cucumbers

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons caster sugar

1 teaspoon chilli flakes

To Serve with

1 packet Family Size Microwave Rice (or my STOVETOP RICE)

Lime wedges

INGREDIENTS

1. Prepare the Pickled Cucumbers

Thinly slice the cucumbers and add them to a wide bowl with the rice wine vinegar, soy sauce, caster sugar and chilli flakes. Stir well to combine, then refrigerate for 15 minutes while you prepare the lamb.

2. Season the Lamb

Place the diced lamb into a bowl and season generously with sea salt and freshly cracked pepper.

3. Cook the Onion

Add the butter, soy sauce and honey to a large frying pan or wok over medium heat. Once the butter has melted, add the sliced onion. Cook for 3–4 minutes, stirring occasionally, until the onion is softened, golden and coated in the glossy sauce.

4. Cook the Lamb

Increase the heat to high and add the lamb to the pan. Cook for 4–5 minutes, stirring occasionally, until the lamb is caramelised and coated in the sticky sauce.

5. Add the Aromatics

Reduce the heat to medium. Add the garlic, ginger and green onions. Stir well and cook for another 2–3 minutes until fragrant and the lamb is cooked through.

6. Finish the Dish

Turn off the heat and drizzle over the sesame oil. Sprinkle with sesame seeds and gently toss everything together.

7. Heat the Rice

Prepare the microwave rice according to packet instructions, or serve with my freshly cooked stovetop rice.

8. Bring It All Together

Divide the rice between 4 bowls and top with the honey garlic lamb, spooning over plenty of the extra sauce. Finish with a squeeze of fresh lime juice.

9. Serve

Serve the bowls alongside the quick-pickled cucumbers. The cold, crunchy cucumbers perfectly balance the rich, sticky lamb, making every bite even better.

Helpful Tip:

For the best caramelisation, avoid overcrowding the pan when cooking the lamb. If needed, cook the lamb in batches so it browns properly instead of steaming.

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Honey Garlic Lamb with Pickled Cucumber (gluten-free)

Recipe and Photography Margaret Pahos @CreateCookShare