Honey Garlic Lamb with Pickled Cucumber (gluten-free)
If you're looking for a meal that’s both impressive and incredibly simple to make, this Honey Garlic Lamb with Quick Pickled Cucumbers is it! Imagine tender lamb rump steaks coated in a glossy, sweet, and garlicky sauce, served alongside perfectly steamed rice and crunchy, tangy pickled cucumbers.
It's a flavour-packed dish that balances sweet and savoury in every bite, making it restaurant-worthy but completely doable in your own kitchen. Plus, this recipe is so quick that by the time you'd have a restaurant meal delivered, you could already be enjoying your homemade version—healthier, fresher, and so satisfying. This Honey Garlic Lamb serves four, is gluten-free and is ready in just 20 minutes, so you’ll have plenty of time to savour it. Pair it with my quick-pickled cucumbers for a refreshing side that perfectly complements the rich flavours of the lamb.
Watch How to Make It
Helpful Tips
Prep in Advance: Dice the lamb, slice the onions, and mince the garlic before you start cooking. This will streamline your cooking process since everything cooks fairly quickly once you start.
Marinate for Extra Flavour: If you have a few extra minutes, toss the diced lamb in soy sauce, honey, and sesame oil before cooking. Letting it sit for even 10 minutes can enhance the flavour.
Don’t Overcrowd the Pan: When cooking the lamb, avoid overcrowding to help the pieces sear and caramelize well. If needed, cook the lamb in batches to ensure even cooking.
Rice Options: For a healthier twist, pair it with cauliflower rice. Alternatively, try my stovetop rice recipe if you prefer freshly cooked rice over microwave options.
Customize the Pickles: Add extra chili flakes to the quick-pickled cucumbers if you love spicy flavours, or, throw in some thinly sliced red onion for added color and a slight bite.
Perfect Timing for Sesame Oil: Sesame oil has a strong flavour, so add it at the very end after turning off the heat. This keeps the flavour bright and aromatic without overpowering the dish.
Optional Garnishes: Don’t skip the garnish! A squeeze of lime and extra sesame seeds can brighten up this gluten-free dish and add that finishing touch. Fresh cilantro/ coriander or thai basil would also work well if you want extra colour and freshness.
Meal Prepping Tips
Separate Components: For the best results, store each component separately: the lamb, rice, and pickled cucumbers. This way, the rice won’t get soggy, and the pickled cucumbers will stay crisp.
Proper Storage: Use airtight containers to maintain freshness. The lamb and rice can go in one container if you’re short on space, but the pickled cucumbers should be kept in their own container to avoid any transfer of flavours or moisture.
Reheating Tips: To reheat, microwave the lamb and rice together for 2-3 minutes, or until warmed through. This keeps the texture and flavour of the lamb intact.
Extending Freshness: This dish lasts well in the fridge for up to 4 days. The lamb maintains its flavour, and the pickled cucumbers can become even more flavourful after a day or two as they absorb the marinade. Just be sure to keep them in a sealed container to preserve their freshness.
Double the Recipe for Batch Cooking: If you’re looking to save time, double the recipe so you have enough for multiple meals. The lamb’s flavours develop beautifully over time, making it a tasty option for lunch or dinner throughout the week.
Optional Freezing: For longer storage, the lamb (without the rice or cucumbers) can be frozen for up to 2 months. Let it thaw overnight in the fridge, then reheat and pair with freshly cooked rice and pickles for the best taste.
WHY ADD PICKLED CUCUMBER TO A MEAL
In Asian dishes, pickled cucumbers are often served as a fresh and healthy salad appetiser or alongside the main meal to balance flavours and aid digestion. For this recipe, you can prepare the pickled cucumbers either before you start cooking the main meal or while the lamb is frying. Simply combine the ingredients in a bowl and refrigerate for 10 minutes. Once the 10 minutes are up, give them a quick stir, and they’re ready to eat—fresh, crunchy, and full of flavour!
Bringing It Together
If you have time, jasmine or basmati rice cooked from scratch adds a nice touch. But if you’re in a rush, microwave rice is a quick, convenient option that works perfectly here.
To serve, set out 4 bowls. Start with a layer of steaming rice, then add a generous scoop of Honey Garlic Lamb, making sure to spoon some extra sauce over the top. Finish with a squeeze of fresh lime juice, and sprinkle with green onions, herbs and sesame seeds for added crunch and freshness.
Serve each bowl alongside a small dish of the pickled cucumbers. With each bite, enjoy a refreshing cucumber to cleanse your palate and balance the rich flavours of the lamb.
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Honey Garlic Lamb with Pickled Cucumber (gluten-free)
Serves 4
Prep 10
Cook 15
INGREDIENTS
Honey Garlic Lamb:
2 tablespoons butter (dairy-free optional)
1 extra-large brown onion, sliced
4 lamb rump steaks, cut into 2 cm diced pieces
Sea salt
Freshly cracked pepper
4 tablespoons soy sauce
3 tablespoons runny honey
8 garlic cloves, minced
1 teaspoon ground ginger
3 green onions, cut into 2 cm lengths
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 packet Family Size Microwave Rice (or my STOVETOP RICE)
Lime wedges for serving
Extra green onions for garnish (optional)
Quick Pickled Cucumber:
2 Lebanese cucumbers
¼ cup rice wine vinegar
2 tablespoons soy sauce
½ teaspoon salt
2 teaspoons caster sugar
1 teaspoon chilli flakes
INSTRUCTIONS
1. Prepare the Pickled Cucumbers: Combine all ingredients for the pickled cucumbers in a wide bowl. Cover and refrigerate for at least 10 minutes, stirring halfway through. Set aside.
2. Season the Lamb: Season the diced lamb pieces with sea salt and freshly cracked pepper, then set aside.
3. Sauté the Onions: In a large pan or wok, melt the butter over medium heat. Add the sliced onion and sauté for 2-3 minutes, until the onion is softened and starting to turn golden.
4. Sear the Lamb: Increase the heat to medium-high. Add the seasoned lamb pieces to the pan with the onions, searing for 3-4 minutes. Stir occasionally, allowing the lamb to brown on all sides.
5. Add Sauce Ingredients and Aromatics: Lower the heat to medium, then add soy sauce and honey, stirring to coat the lamb and onions in the sauce. Add the minced garlic, ground ginger, and green onions. Stir well and cook for another 2-3 minutes, until the lamb is cooked through but still juicy.
6. Finish with Sesame Oil and Seeds: Turn off the heat, drizzle sesame oil over the lamb, and sprinkle with sesame seeds.
7. Prepare the Rice: Heat the microwave rice according to packet instructions, or serve with my stove top rice (prepare this before cooking the lamb).
8. Bring It All Together: In each of 4 bowls, place a layer of hot rice. Top with a generous scoop of Honey Garlic Lamb, making sure to add some extra sauce over the top. Finish with a squeeze of lime juice and a sprinkle of extra green onions, if desired.
9. Serve with Pickled Cucumbers: Serve each bowl with a small dish of pickled cucumbers on the side. With each bite, enjoy a refreshing cucumber to balance the rich flavours of the lamb.
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Recipe and Photography Margaret Pahos @CreateCookShare
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