I have been cooking less and less lately, so that means less Brazilian food in the house. I can cook other things besides Brazilian food, but because of Marilyn I have to confess that I am getting lazy and lazy to cook something else. Despite, my laziness, I was dying to eat Brazilian food with lots of garlic…Yummy! So, we (because Marilyn knows a lot of Brazilian cuisine) bought a rack of lamb and seasoned it with our favorite brazilian peppers called malagueta and also made a mandioca puree to go along with it. The combination of flavors was amazing. It’s worth it to give it to give Brazilian flavors a try. I guarantee you that is delicious!!
Brazilian ingredients are actually very simple. Of course they eat LOTS of meat! LOVE IT! But the flavors they add are different. Brazilian flavors include LOTS of garlic, lime juice, oregano, malagueta peppers (Bahia) and oregano. Mandioca (also known as Yuca or Cassava) are everywhere. So we use many of these ingredients when we cook. When we went to Brazil we brought back some amazing malagueta peppers (you can buy malagueta here) and use them often. So, try some of these flavors. You will love them!
For Mandioca Puree:
2 big mandioca roots
1/24 c. Garlic, mashed
Peel the manioca until you get to the white root. Cut into pieces and put into boiling, salted water.
Cook until very tender. Puree the manioca in a food processor until smooth. Add salt to taste.
Sautee the butter with the garlic and add the mandioca puree, adjust the salt, pepper, garlic and butter for your taste.
1 rack of lamb, cut in half
6 limes, juiced
6 large garlic cloves, mashed with salt into a paste
4 T. dried oregano
10 ea. Malagueta peppers, minced, or peppers of your choice (4 serranos, 2 Jalapeños)
3 T. Tumeric
Fresh ground pepper
Mix lime juice, garlic, oregano, peppers, tumeric and pepper in a bowl. Add lamb racks and mix to coat. Let marinate for at least 2 hours.
Preheat a grill to medium high heat. Remove lamb from marinade and cook fat side down to begin, 5-10 minutes. Flip lamb over and continue cooking, turning the lamb over as needed to evenly cook the lamb. Remove the lamb at 130F for medium rare and let sit.
Beijos e tchau!
Ludmilla and Marilyn chudda