Spiced Lamb with Feta Labneh, Hot Honey & Nuts 

A rich and flavorful dish combining tender spiced lamb, creamy feta labneh, crunchy nuts, and a drizzle of hot honey. Perfect for a special meal or mezze-style dining! 

Ingredients: 

🧀 Feta Labneh: 

  • 200g Greek yogurt 

  • 100g feta cheese, crumbled 

  • 1 tbsp olive oil 

  • 1 tsp lemon juice 

  • Pinch of salt 

🥩 Lamb: 

  • 2 lamb shoulder chops or 4 lamb cutlets 

  • 2 tbsp olive oil 

  • 1 tsp cumin 

  • 1 tsp smoked paprika 

  • ½ tsp cinnamon 

  • ½ tsp salt & pepper 

  • 1 garlic clove, minced 

  • 1 tbsp lemon juice 

🍯 Toppings: 

  • ¼ cup mixed nuts (almonds, walnuts, or pistachios), toasted 

  • 2 tbsp hot honey 

  • Fresh herbs (mint or parsley) 

Instructions: 

Make the Feta Labneh: 

  • Blend Greek yogurt, feta, olive oil, lemon juice, and salt until smooth. 

  • Chill in the fridge for at least 20 minutes to let the flavors meld. 

Marinate the Lamb: 

  • In a bowl, mix olive oil, cumin, paprika, cinnamon, salt, pepper, garlic, and lemon juice. 

  • Coat the lamb well and let it marinate for at least 30 minutes (overnight is even better). 

 

Cook the Lamb: 

  • Heat a pan or grill to medium-high heat. 

  • Cook lamb for 3-4 minutes per side (for cutlets) or 5-6 minutes per side (for shoulder chops) until caramelized and cooked to your liking. 

  • Let the meat rest for 5 minutes before slicing. 

Toast the Nuts: 

  • In a dry pan, toast nuts over medium heat for 2-3 minutes until golden and fragrant. 

Assemble: 

  • Spread the feta labneh on a serving plate. 

  • Place the sliced lamb on top. 

  • Drizzle generously with hot honey and sprinkle with toasted nuts. 

  • Garnish with fresh herbs. 

Crispy Fried Chicken with Hot Honey & Miso Mayo 

Ingredients 

🧂 Chicken Marinade: 

  • 1 kg (2.2 lbs) boneless chicken thighs or drumsticks 

  • 1 cup buttermilk 

  • ¼ cup shio koji (or 2 tbsp white miso + 1 tbsp water) 

  • 1 tbsp hot sauce 

  • 1 tsp soy sauce 

  • ½ tsp salt 

🥣 Crispy Coating: 

  • 1 cup potato starch 

  • ½ cup all-purpose flour 

  • 1 tbsp baking powder 

  • 1 tsp smoked paprika 

  • ½ tsp white pepper 

  • ½ tsp garlic powder 

🔥 For Frying: 

  • 1 liter (4 cups) neutral oil (rice bran, sunflower, or peanut oil) 

🍯 Hot Honey: 

  • ½ cup honey 

  • 1 tbsp fermented chili paste (gochujang or sambal) 

  • 1 tbsp yuzu juice (or lemon juice) 

  • ½ tsp soy sauce 

🥄 Miso Mayo: 

  • ½ cup kewpie mayo 

  • 1 tbsp white miso 

  • 1 tsp lemon juice 

  • ½ tsp toasted sesame oil 

Shape 

Instructions 

1️⃣ Marinate the Chicken: 

  • Mix buttermilk, shio koji (or miso), hot sauce, soy sauce, and salt. 

  • Add chicken, coat well, and refrigerate for at least 6 hours (or overnight). 

2️⃣ Prepare the Coating: 

  • Combine potato starch, flour, baking powder, and spices in a bowl. 

  • Dredge each piece of marinated chicken, pressing firmly for a textured coating. 

  • Let rest for 10 minutes before frying. 

3️⃣ Fry the Chicken: 

  • Heat oil to 175°C (350°F). 

  • Fry chicken in batches for 6–8 minutes until golden and crispy. 

  • Drain on a wire rack. 

4️⃣ Make Hot Honey & Miso Mayo: 

  • Warm honey, chili paste, yuzu juice, and soy sauce over low heat. 

  • Mix kewpie mayo, miso, lemon juice, and sesame oil until smooth. 

5️⃣ Assemble & Serve: 

  • Drizzle hot honey over the crispy chicken. 

  • Serve with miso mayo for dipping. 

  • Garnish with toasted sesame seeds and spring onions.