Welcome to the second-last day of 2025, fam.
I know… pause. Breathe. Let it sink in.
Because wow — this year really pulled up, unpacked its bags, flipped the table a few times, and is now casually heading for the door.
2025 gave us everything. The highs that made us feel unstoppable, the lows that built character (apparently), the beautiful moments, the messy ones, the people who walked in and changed our lives, and the ones who walked out and taught us lessons we didn’t ask for. Hearts were broken, hearts were healed — and some of us are still pretending we are fine.
But through ALL of that… one thing stayed loyal. One thing never ghosted us.
FOOD.
Guys. Can we PLEASE stand up and clap for food?
Our emotional support system. Our comfort. Our ride-or-die. Truly the MVP of 2025.
So, as we prepare one of our final meals of the year (yes, that sounds dramatic because it is), today we are making Sticky Lemon & Rosemary Lamb Skillet Bites. I won’t overdo the intro — just know this dish is the kind that has you going back for seconds… and thirds… with zero shame.
Let me show you how to make it.
How to make Sticky Lemon & Rosemary Lamb Skillet Bites
Serves: 2
Ingredients:
- 300 g lamb loin or leg, cut into bite-sized cubes
- 1 tbsp olive oil
- 1 tsp fresh rosemary, finely chopped
- Zest of ½ lemon
- Juice of ½ lemon
- 1 tbsp honey
- 1 small clove garlic, grated
- Salt & cracked black pepper
- Optional: a pinch of chilli flakes
Method:
- Season the lamb: Toss lamb with salt, pepper, rosemary, lemon zest, and olive oil.
- Sear: Heat a pan on medium-high and sear lamb bites until browned on all sides (about 6–8 minutes). Remove and set aside.
- Make the glaze: In the same pan, lower heat. Add garlic, honey, lemon juice, and chilli flakes. Stir gently for 30–40 seconds.
- Coat & finish: Return lamb to the pan and toss until sticky and glossy. Cook for another 1–2 minutes.
- Serve: Serve hot with a squeeze of fresh lemon or alongside a light salad.
HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Veggie Egg Skillet