Xai a la Muntanya (Mountain-Style Roast Lamb) (Xai a la Muntanya)
The Quirky Foodster Team
Ingredients
- Leg of lamb, bone-in — 1.8 kg (4 lb)
- Garlic cloves, whole — 6
- Fresh rosemary sprigs — 4
- Olive oil — 60 ml (1/4 cup)
- White wine — 200 ml (3/4 cup plus 1 tbsp)
- Potatoes, quartered — 600 g (4 cups)
- Salt — 12 g (2 1/2 tsp)
- Black pepper — 2 g (1/2 tsp)
Method
- Preheat oven to 180°C (350°F).
- Make small incisions all over the lamb and insert garlic cloves and small pieces of rosemary into them.
- Rub the lamb all over with olive oil, salt and pepper.
- Place the lamb in a large roasting pan surrounded by the quartered potatoes.
- Pour the white wine into the pan.
- Roast for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally, until the lamb is tender and the potatoes are golden.
- Rest the lamb for 15 minutes before carving and serving.
Introduction: Slow-roasted lamb seasoned simply with garlic, rosemary and olive oil, reflecting the mountain pastoral tradition at the heart of Andorran cooking.
Cultural Background: Lamb has long been central to Andorran mountain life, where sheep farming shaped much of the country’s culinary identity, and a simply roasted leg remains a Sunday and celebration favourite.
Tips: Basting occasionally keeps the lamb moist and helps develop a flavourful crust. Resting before carving allows the juices to redistribute for a more tender result.
Variations: Add whole baby onions to the roasting pan alongside the potatoes. Use thyme in place of rosemary for a different herbal note.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based dish.
Serving Suggestions: Serve with the roasted potatoes and a simple green salad.
Storage: Refrigerate for up to 3 days; carve any remaining lamb before storing.
Reheating: Reheat gently in a covered dish in a low oven to avoid drying out the meat.
Nutrition: 480 kcal | Protein 38g | Carbs 18g | Fat 28g
FAQs:
Q: How do I know when the lamb is done?
A: An internal temperature of about 63-65°C (145-150°F) gives a tender, rosy medium result; adjust to your preference.
Q: Can this be made with a smaller cut of lamb?
A: Yes, a lamb shoulder or smaller leg works well, adjusting the roasting time accordingly.
- Leg of lamb, bone-in — 1.8 kg (4 lb)
- Garlic cloves, whole — 6
- Fresh rosemary sprigs — 4
- Olive oil — 60 ml (1/4 cup)
- White wine — 200 ml (3/4 cup plus 1 tbsp)
- Potatoes, quartered — 600 g (4 cups)
- Salt — 12 g (2 1/2 tsp)
- Black pepper — 2 g (1/2 tsp)
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