Adobo Sauce-Glazed Lamb Chops with Sweet Potato

Aegean-inspired comfort food: tender lamb chops paired with sweet potato and kohlrabi and sticky rice, finished with shiso leaf and kaffir lime leaf and a hit of caraway seed and fenugreek seed. 1. Pat the lamb chops dry and season with salt, caraway seed and fenugreek seed. 2. Heat vegetable oil in a heavy pan and grill the lamb chops until it develops a deep golden crust, about 13 minutes. 3. Add sweet potato and kohlrabi to the pan and cook until just tender, stirring in shiso leaf and kaffir lime leaf for fragrance. 4. Cook the sticky rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.