Description
This Honey Garlic Lamb with Pickled Cucumber recipe features tender lamb chops marinated in a sweet and savory blend of honey, soy sauce, garlic, and ginger, then pan-seared to perfection. Paired with a refreshing quick pickled cucumber salad, this Asian-inspired dish is perfect for a flavorful and elegant main course that comes together quickly with easy ingredients.
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 until combined.
- Marinate the Lamb: Place the lamb chops or loin in a shallow dish or a zip-top bag. Pour the marinade over the lamb, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Make Pickled Cucumber: While the lamb marinates, combine the thinly sliced cucumber with rice vinegar, sugar, salt, sesame seeds, and optional chili or red pepper flakes. Toss well to coat evenly. Let sit for at least 20 minutes to develop flavor.
- Heat the Skillet: Remove lamb from the marinade and gently pat dry with a paper towel to remove excess moisture. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Cook the Lamb: Add lamb chops to the skillet in a single layer, cooking for 3 to 4 minutes on each side depending on thickness, until browned on the outside and cooked to your desired doneness.
- Rest the Lamb: Transfer cooked lamb to a plate and let rest for 5 minutes to allow juices to redistribute before serving.
- Serve: Plate the lamb chops with a side of pickled cucumber. Drizzle any pan juices over the lamb if desired, and enjoy with rice or flatbread for a complete meal.
Notes
- Lamb can also be grilled instead of pan-seared for a smoky flavor.
- Pickled cucumber can be made ahead and stored in the refrigerator for up to 3 days.
- Serve this dish with steamed rice or warm flatbread to complete the meal.
