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Carn a la Brasa

Name: Carn a la Brasa
Total time: 40 min
Yield: Serves 4
Cuisine: Andorra
Ingredients: 400g (bone-in) Lamb; 4 Sausage; 4 Potato; 3 cloves Garlic; 100ml Olive oil; 1 Egg Yolk; 1 tsp Lemon juice; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Meat and sausages grilled over charcoal with garlicky allioli — Andorra's mountain grill.

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📖 The Story Behind This Dish

At Andorra's mountain hut restaurants, the 'bordas,' grilling lamb, pork, and botifarra (Catalan sausage) over wood or charcoal is the classic dish. It's served with allioli, a sauce of garlic emulsified with olive oil, plus roasted potatoes or pa amb tomàquet.

🌆 Where it's eaten: At a stone mountain-hut restaurant in Andorra, meat and sausages grill over the embers of a huge fireplace with a bowl of white allioli alongside.

🥕 Ingredients (serves 4)

Lamb 400g (bone-in)
Sausage 4
Potato 4
Garlic 3 cloves
Olive oil 100ml
Egg Yolk 1
Lemon juice 1 tsp
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Season the lamb with salt and pepper.
Crush the garlic, mix with the egg yolk, a pinch of salt, and lemon juice, then gradually add olive oil to emulsify into allioli.
Wrap the potatoes in foil in their skins and roast over charcoal or in the oven.
Grill the meat and sausages over charcoal or on a grill.
Serve with the roasted potatoes and allioli.

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