Andorra's National Food
Xai a la Brasa
Last updated: 2026-02-28 22:39:09
Recipe at a glance
Xai a la Brasa
Key recipe details from the source.
- Servings
- 4
- Preparation
- 15 minutes
- Cooking
- 20 minutes
- Calories
- 450 kcal
Andorran recipe
Xai a la Brasa
Xai a la Brasa isn’t just food—it’s the scent of wood smoke curling into a mountain dusk, the hiss of lamb fat dripping onto coals, the quiet satisfaction of something done slowly and well. In Andorra, where rugged terrain shapes modest lives, this dish offers a reflection of place and patience. Lamb, cut thick and bone-in, is rubbed with garlic, rosemary, thyme, lemon, olive oil, salt, and pepper—nothing exotic, only what’s necessary. It’s left to marinate as the fire builds, not rushed, not forced. There’s a humility in this process, a respect for the animal, for the cook, and for the shared table. Once the grill’s ready—hot but not punishing—the lamb goes on. Three to four minutes per side yields a pink, forgiving center, but those who linger over conversation might let it char a little longer. Either way, it rests afterward, absorbing itself again, just as the cook breathes. Thick bread, torn not sliced, and aioli—the kind with a bitter edge—stand beside it. Grilled vegetables appear too, kissed by the same flame. It’s all eaten outside, if possible. And though it’s simple, Xai a la Brasa remains something remembered—not because it tries to impress, but because it doesn’t.
01 · Overview
Overview
Xai a la Brasa, a quintessential dish from the Pyrenean principality of Andorra, embodies the spirit of its rugged mountainous landscape and agrarian way of life. Translating into "grilled lamb," this dish shows a sophisticated simplicity and emphasizes the quality of premium ingredients. Often enhanced with regional herbs, the lamb is cooked over an open flame or barbecue, so imparting a smoky, savory essence that defines it as a revered focal point of Andorran cuisine.
Perfect for social events, Xai a la Brasa usually goes with strong bread, aioli, and seasonal vegetables. The cooking emphasizes the natural link with the land since Andorran cuisine celebrates natural tastes by a sophisticated simplicity.
02 · Ingredients
Ingredients
- Lamb Chops - 8 medium-sized (approx. 2 lbs)
- Olive Oil - 4 tablespoons
- Fresh Rosemary - 2 sprigs, finely chopped
- Fresh Thyme - 2 sprigs, finely chopped
- Garlic - 3 cloves, minced
- Lemon Juice - 2 tablespoons
- Salt - To taste
- Freshly Ground Black Pepper - To taste
Optional Sides
- Grilled seasonal vegetables (e.g., zucchini, bell peppers, or eggplant)
- Crusty bread or potatoes
- Aioli for dipping
03 · Directions
Directions
Marinate the Lamb
Rinse the lamb chops and pat them dry with a paper towel.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper.
Rub the marinade generously over the lamb chops, ensuring even coverage. Let the lamb marinate for at least 30 minutes (or up to 4 hours for enhanced flavor) in the refrigerator.
Prepare the Grill
Preheat your grill to medium-high heat (around 375–400°F or 190–200°C). If using charcoal, ensure the coals are glowing and evenly distributed.
Lightly oil the grill grates to prevent sticking.
Grill the Lamb
Place the lamb chops on the preheated grill. Cook for 3–4 minutes on each side for medium-rare, or longer depending on your preferred doneness.
Use a meat thermometer for accuracy
145°F (63°C) for medium-rare, 160°F (71°C) for medium.
Rest and Serve
Once cooked, transfer the lamb to a serving platter and let it rest for 5 minutes. This allows the juices to redistribute for tender, flavorful meat.
Serve with grilled vegetables, aioli, and bread on the side.
04 · Nutrition
Nutrition
- Calories
- 450 kcal