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Xai a la Brasa

Xai a la Brasa - Andorra’s National Food

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.

Xai a la Brasa
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Xai a la Brasa

Recipe by Travel S HelperCourse: MainCuisine: AndorranDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

450

kcal

Xai a la Brasa represents a quintessential Andorran culinary experience, characterized by its unpretentious nature and the use of high-quality ingredients. Made over an open flame or barbecue, this dish consists of grilled lamb usually enhanced with regional herbs. Perfect for shared events, this gastronomic creation usually goes with strong bread, aioli, and seasonal vegetables. The technique marines lamb chops using olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper. The lamb is then set on a preheated grill, where it should be cooked for either a longer period depending on the desired level of doneness or for about three to four minutes on each side to attain a medium-rare finish. The lamb is then let rest for five minutes to help its juices be redistributed. On the side the meal might be accompanied by grilled vegetables, aioli, and a variety of bread. Choosing top lamb chops from a reliable supplier will help you to get best results.

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

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.

Notes

  • Meat Selection: For the best results, choose high-quality lamb chops from a trusted source. Grass-fed lamb delivers superior flavor.
  • Herb Substitutions: If fresh rosemary and thyme are unavailable, dried herbs can be used in smaller quantities.
  • Grill Options: If an outdoor grill isn’t available, a stovetop grill pan or broiler can achieve similar results.
  • Beverage Pairing: Pair with a robust red wine such as Tempranillo or Syrah to complement the smoky lamb flavors.
Andorra’s National Food - World Of Food
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