Honey Garlic Lamb with Pickled Cucumber
This Honey Garlic Lamb with a quick Pickled Cucumber is ready in just 20 minutes from start to finish. It's a low-cost meal that is delicious, family-friendly, and perfect for a busy weeknight.
Surprisingly, this Honey Garlic Lamb is also really simple to make (make sure you watch the video below). In the time it would take you to place an order at a restaurant and get it delivered, you could already have this cooked and eating! It will save you the waiting plus it will taste so much healthier made in your very own kitchen.
This recipe is also a perfectly complete meal when served with steamed rice and my quick-pickled cucumbers. Yes, these pickled cucumbers are not only fresh and crunchy but have the perfect amount of salty and sourness to balance the sweet and sticky lamb.
Helpful Tips
INGREDIENTS:
Lamb Rump Steak: this cut is so versatile and tender which makes it perfect for a quick meal like this recipe.
Brown Onion: add an extra-large onion or 2 medium-sized ones for this recipe as it compliments the garlic. I specifically use brown onions for meals like this as it has a perfectly well-rounded flavour and when cooked it brings out the sweetness in them.
Garlic: garlic is most often used as a flavouring but with the amount that I am adding to this recipe, it is the main flavour alongside the honey. When cooked, garlic gives a nutty flavour to a recipe and that is exactly what you want (without adding any nuts!)
Honey: honey acts as a flavour-packed bonding ingredient. Runny honey has a simple and mild flavour, flowery aroma and complements the nutty and raw flavour of the garlic.
Green Onions: Asia's most versatile vegetable is green onion. In this recipe, it is added for its herb flavour, it compliments the garlic and it adds colour!
WHY ADD PICKLED CUCUMBER TO A MEAL
In Asian dishes, pickled cucumbers are either served as a fresh and healthy salad appetiser or alongside the meal to balance the flavours and to help digestion.
For this recipe, you can either prepare the pickled cucumbers before you start cooking the main meal or while you are frying the lamb. All you need to do is combine the ingredients and refrigerate for 10 minutes. Give it a stir once the 10 minutes are up and that's it - ready to eat!
HOW TO MAKE HONEY GARLIC LAMB: This is only a 5-step process!
Dice and season the lamb.
Add to the wok the butter, honey and soy.
Add the onions and lamb.
Add the garlic, ginger and green onions.
Drizzle sesame oil and sprinkle sesame seeds.
It's that easy. It's that simple. It's that quick and it's super delicious.
BRINGING IT TOGETHER:
Feel free to cook jasmine or basmati rice from scratch but if you are in a rush and need to get dinner ready in a jiffy, you'll find the microwave rice comes in very handy.
Set out 4 bowls. First, add steaming hot rice, then top with a big scoop of Honey Garlic Lamb (and a good scoop of the sauce). Finish it off with a squeeze of fresh lime juice (though this is optional). I also like to top mine off with some added green onions for added crunch and freshness.
Serve alongside a small bowl of the pickled cucumber for each person and with every few bites, enjoy a pickled cucumber to refresh the palette.
Watch How To Make It
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Happy Cooking, Margaret x
Honey Garlic Lamb with Pickled Cucumber
INGREDIENTS:
Serves 4
Ready in 20 minutes
Honey Garlic Lamb:
4-5 Lamb Rump Steaks
1 packet Family Size Microwave Rice
(optional to cook rice from scratch, see my STOVETOP RICE recipe)
4 tablespoons soy sauce
4 tablespoons runny honey
1 tablespoon butter (dairy free optional)
1 teaspoon ground ginger
1 extra large brown onion, sliced
6-8 garlic cloves, minced
4 green onions, cut into 2cm lengths
2 tablespoons sesame oil
1 tablespoon sesame seeds
Sea salt
Freshly cracked pepper
Lime
Quick Pickled Cucumber:
2 lebanese cucumbers
1/3 cup rice wine vinegar
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon caster sugar
1 teaspoon chilli flakes
1. Combine all pickled cucumber ingredients in a wide base bowl. Cover and refrigerate.
2. Cut the rump steaks into 2 cm diced pieces and season with sea salt and pepper. Set aside.
3. Add to a pan or wok, the butter, honey, and soy sauce and heat for 1 minute or until combined.
4. Add the onions and sauté for a few minutes over low heat. Then add the diced lamb and cook over high heat for 4-5 minutes stirring occasionally.
5. Add the minced garlic, ginger, and green onions. Combine well and cook for 2 minutes. Turn off heat and drizzle sesame oil all over and sprinkle sesame seeds.
6. Heat rice according to packet instructions.
7. Divide rice between bowls and pour over the honey garlic lamb. Optional to garnish with extra sesame seeds, green onions and a squeeze of lime.
8. Serve with pickled cucumber on the side.
