Entree: Andorra – Xai a la Brasa (Charcoal-grilled or roasted lamb seasoned simply with garlic, rosemary, olive oil, and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 2 hrs

Total 4 hrs

Ingredients

- 1 leg of lamb, bone-in, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 4 cloves garlic (approx. 0.2 oz / 6 g), minced
- 2 tbsp (6 g) fresh rosemary, chopped
- 1 tbsp (15 ml) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) crushed dried thyme (optional)
- 1/2 cup (120 ml) dry white wine or water, for basting
- 2 sprigs rosemary, for serving

Instructions

1. Pat the leg of lamb dry and place on a large tray; using a sharp knife make 6–8 small incisions over the surface.
2. In a bowl whisk together olive oil, lemon juice, minced garlic, chopped rosemary, sea salt, black pepper, and dried thyme if using to form a coarse marinade.
3. Rub the marinade all over the lamb, forcing some into the incisions; cover and refrigerate at least 2 hours or overnight for best flavor.
4. Prepare a charcoal grill for medium-high heat or preheat oven to 425°F (220°C) if roasting indoors; if using a grill, set coals for indirect heat with a hot embers zone for finishing.
5. Place the lamb over indirect heat (or on a rack in a roasting pan) and cook, basting occasionally with the wine or water, until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare or 150°F (66°C) for medium, about 1 to 1 1/2 hours depending on size.
6. If grilling, move the lamb briefly over hotter coals at the end to develop a crisp, charred exterior, turning to avoid burning, about 5–10 minutes total.
7. Remove the lamb, tent loosely with foil, and rest 15 minutes so juices redistribute; the temperature will rise a few degrees during resting.
8. Carve into slices, garnish with the rosemary sprigs, and serve hot with roasted potatoes, seasonal vegetables, or a simple salad.