Xai, the Catalan word for 'lamb', is a traditional Andorran dish that embraces the local cuisine of this small Pyrenees country. The recipe features succulent lamb that is marinated in a blend of herbs and spices typical of Catalan cooking, such as garlic, rosemary, and thyme. Once marinated, the lamb is slow-cooked until it's tender and falling off the bone. It's typically roasted or braised with vegetables such as potatoes, tomatoes, and onions, absorbing the rich flavors of the meat and marinade. This hearty dish is often enjoyed during festive occasions and family gatherings, serving as a warm, comforting meal especially during the cooler mountain climate. Xai is a testament to Andorra's rich culinary tradition and its influences from both France and Spain.
