Description
This Honey Garlic Lamb with Pickled Cucumber recipe features tender lamb chops marinated in a sweet and savory honey garlic sauce, perfectly seared in a skillet and served alongside a refreshing pickled cucumber salad. The combination of rich, flavorful lamb and tangy, crisp cucumber makes for a delicious Asian-inspired main course that’s quick to prepare and sure to impress.
Ingredients
Scale
Lamb and Marinade
- 1½ pounds lamb chops or lamb loin (about 6 pieces)
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Pickled Cucumber
- 1 large cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon sesame seeds
- 1 teaspoon chopped fresh chili or red pepper flakes (optional)
Instructions
- Prepare the marinade: In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated fresh ginger to create a flavorful marinade.
- Marinate the lamb: Place the lamb chops in a shallow dish or zip-top bag and pour the marinade over them. Ensure all pieces are evenly coated. Refrigerate and marinate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate the meat.
- Make the pickled cucumber: While the lamb marinates, combine the thinly sliced cucumber with rice vinegar, sugar, salt, sesame seeds, and chopped chili or red pepper flakes if using. Toss thoroughly to coat and let sit for at least 20 minutes to develop the pickling flavors.
- Sear the lamb: Remove the lamb from the marinade and pat dry slightly with paper towels. Heat vegetable oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3–4 minutes per side, depending on thickness, until they are nicely browned and cooked to your preferred doneness.
- Rest and serve: Transfer the lamb to a plate and let it rest for 5 minutes to retain juices. Serve the lamb chops with the pickled cucumber on the side, and drizzle with pan juices if desired for extra flavor.
Notes
- Lamb can also be grilled instead of pan-seared for a smoky flavor.
- Pickled cucumber can be prepared ahead and stored in the refrigerator for up to 3 days.
- For a complete meal, serve with steamed rice or flatbread.
