Xai is lamb in Catalana. In Andorra they are known for their lamb and love making it. I find a recipe for Costelles de Xai amb Allioli. Which is baked lamb with Allioli (the Catalan version of Aioli). In Spain the Allioli is made without eggs and is a paste of garlic, salt and oil.



The first batch of allioli I make is way too salty, so I make it over and is still very salty. I don’t add any additional salt to the lamb and the result is amazing. The lamb shines and the taste of the garlic comes through. A simple but eloquent dish.





Costelles de Xai amb Allioli

Original recipe can be found here

8 large garlic cloves

1/2  teaspoon salt

2 tablespoons Extra-virgin olive oil

8 lamb loin chops (about 2 pounds)

Freshly ground black pepper to taste

  1. Preheat the oven to 475ºF.
  2. In a food processor, mince garlic and salt.
  3. Transfer to a mortar and pestle, add  olive oil and mix until it is saucy.
  4. Arrange the lamb chops in a baking dish, then season the lamb chops with pepper and brush on the allioli.
  5. Bake until browned, about 15 minutes for medium.  Cook less for rarer meat.  Serve hot.

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