Cordeiro Jabuticaba Real: Pan-Seared Lamb Loin with Jabuticaba-Cachaça Reduction and Truffled Mandioca Purée

Begin by preparing the Truffled Mandioca Purée: Place the peeled and chunked mandioca in a large pot and cover with cold, salted water. Bring to a boil and cook for 20-25 minutes, or until the mandioca is very tender and easily pierced with a fork. Drain well.

While the mandioca is hot, pass it through a potato ricer or mash it thoroughly until smooth. Return the mashed mandioca to the pot over low heat. Gradually whisk in the heavy cream and 50g unsalted butter until the purée is creamy and smooth. Stir in the truffle oil and grated Parmesan cheese. Season with salt and white pepper to taste. Keep warm, stirring occasionally.

Next, prepare the Jabuticaba-Cachaça Reduction: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely minced shallot and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the jabuticaba berries to the saucepan. Pour in the cachaça and carefully flambé by tilting the pan towards the flame (if using a gas stove) or by igniting with a long match. Allow the flames to die down completely (this burns off the harsh alcohol, leaving the flavor).

Pour in the red wine and vegetable or chicken stock. Bring to a simmer and reduce by half, about 10-12 minutes, until the sauce slightly thickens. Season with a pinch of salt and black pepper, and add granulated sugar if the jabuticabas are very tart.

Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained sauce to the clean saucepan over low heat. Whisk in the 30g cold unsalted butter, one piece at a time, until the sauce is glossy and emulsified. Keep warm.

Prepare the Lamb Loin: Pat the lamb loin dry with paper towels. Season generously with sea salt and freshly ground black pepper on all sides. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet or oven-safe pan over medium-high heat until shimmering.

Place the lamb loin in the hot skillet along with the rosemary sprigs. Sear for 3-4 minutes per side until a deep golden-brown crust forms. If the lamb loin is thicker, transfer the skillet to a preheated oven at 180°C (350°F) and cook for an additional 5-8 minutes, or until it reaches your desired doneness (e.g., 55°C/130°F for medium-rare).

Remove the lamb from the skillet and let it rest on a cutting board, loosely tented with foil, for at least 5-7 minutes. This allows the juices to redistribute, ensuring a tender and moist result. Slice the lamb loin into thick medallions.

To Serve: Spoon a generous portion of the Truffled Mandioca Purée onto each plate. Arrange the sliced lamb medallions artfully next to the purée. Drizzle the warm Jabuticaba-Cachaça Reduction generously over the lamb. Garnish with fresh mint leaves or microgreens for a touch of color and freshness. Serve immediately.