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Xai presents a beautiful golden-brown leg of lamb, fragrant with rosemary and thyme, tender enough to fall apart at the touch of a fork. Rooted in Andorran mountain traditions where shepherds have raised lambs for centuries, this dish represents the region's pastoral heritage. Families prepare Xai for special occasions and holiday celebrations, serving it as the centerpiece of gatherings that bring loved ones together. The slow-roasting technique ensures the meat absorbs the wine and herb flavors, making it a showstopper that rewards patience with exceptional depth.
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, lemon juice and zest, olive oil, ground black pepper, and salt. Mix well to form a paste.
Rinse the leg of lamb and pat it dry with paper towels. Rub the marinade all over the lamb, ensuring it is well coated. Place the lamb in a roasting pan and cover with plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 375°F (190°C).
Place the quartered potatoes and carrot pieces around the lamb in the roasting pan. Drizzle with a little olive oil and season with salt and pepper.
Pour the white wine and chicken or lamb broth into the roasting pan. Cover the pan with aluminum foil and roast in the preheated oven for about 1.5 hours.
Remove the foil and continue to roast for another 30-45 minutes, or until the lamb is browned and cooked to your desired doneness. Baste the lamb and vegetables occasionally with the pan juices.
Once cooked, remove the lamb from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the lamb into slices and arrange on a serving platter. Serve the roast lamb with the roasted potatoes and carrots, drizzled with the pan juices.
Xai is a traditional Andorran roast made from a whole leg of lamb marinated in herbs and slow-roasted with vegetables. The meat becomes incredibly tender and absorbs the aromatic flavors of rosemary, thyme, and garlic during the long cooking process.
Xai originates from Andorra's mountain regions, where shepherding has been central to the culture for centuries. The dish represents the pastoral traditions of the Pyrenees and is typically served during important celebrations and family gatherings.
The core ingredients are a leg of lamb, fresh rosemary and thyme, garlic, lemon, olive oil, white wine, and lamb or chicken broth. Potatoes and carrots are roasted alongside the lamb to create a complete one-pan meal.
Marinate the lamb overnight to develop deeper flavors, and don't skip the resting period after roasting to keep the meat juicy. Use fresh herbs if possible, and baste the lamb frequently with pan juices for a glossy, well-developed exterior.
Serve Xai with crusty bread to soak up the flavorful pan juices, a crisp salad to balance the richness, or simply with the roasted potatoes and carrots that cook alongside it. A dry white wine complements the dish beautifully.