Description
Tender lamb chops glazed with a sweet and savory honey garlic sauce, served with tangy quick pickled cucumbers. This Asian-inspired dish is bursting with flavor and perfect for a special dinner at home.
Ingredients
Scale
Lamb:
- 1 ½ pounds lamb chops or lamb loin, trimmed
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Honey Garlic Glaze:
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Quick Pickled Cucumber:
- 1 large cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon sesame seeds (optional)
- 1 teaspoon finely chopped fresh chili or red pepper flakes (optional)
Instructions
- Prepare Pickled Cucumber: Mix rice vinegar, sugar, salt, and chili. Toss sliced cucumber in the mixture and refrigerate for 15–20 minutes.
- Cook Lamb: Season lamb with salt and pepper. Sear in a skillet until browned and cooked to your liking. Remove from pan.
- Make Glaze: In the same skillet, combine honey, garlic, soy sauce, rice vinegar, ginger, and sesame oil. Simmer until thickened. Return lamb to coat in the glaze.
- Serve: Plate lamb with pickled cucumber. Garnish with sesame seeds or herbs.
Notes
- This dish pairs well with jasmine rice, couscous, or roasted vegetables.
- Adjust glaze sweetness with soy sauce or lemon juice.
- Pickled cucumber can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion with cucumber
- Calories: 460
- Sugar: 11g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
