Teriyaki Lamb Bowls with Crispy Brussels Sprouts

Ingredients:

For the Lamb:

1 pound boneless, skinless lamb chops, cut into 1-inch cubes
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon grated ginger
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions:

Make the Teriyaki Glaze: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes (if using).
Marinate the Lamb: Place the lamb cubes in a shallow dish. Pour the teriyaki glaze over the lamb and let it marinate for at least 30 minutes, or up to 2 hours.
Roast the Brussels Sprouts: Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender-crisp.
Cook the Lamb: Heat a large skillet over medium-high heat. Add the marinated lamb cubes and cook for 3-4 minutes per side, or until cooked through.
Assemble the Bowls: Divide the roasted Brussels sprouts among bowls. Top with the cooked lamb. Drizzle with any remaining teriyaki glaze.
Tips:

You can use any type of lamb you like for this recipe.
For a spicier dish, add more red pepper flakes to the marinade.
Serve the lamb bowls with your favorite side dishes, such as rice or quinoa