This Easter, treat your family and friends to a delicious roast leg of lamb and potatoes, with an extra kick of heat! With just a few simple ingredients and some time in the oven, you can create a delicious and festive meal that will have everyone coming back for more. So go ahead and add this delicious recipe to your Easter menu to make it a holiday to remember!
Ingredients
- 2kg leg of lamb (on the bone)
- 30g smoked paprika
- 15g ground coriander
- 8g ground cinnamon
- 10ml Banhoek Chilli Oil
- 20ml olive oil
- 1kg baby potatoes
- 2 onions (Medium-sized)
Cooking Method:
Take your lamb out the fridge 1 hour in advance to get it to room temperature.
Preheat the oven to 180°C.
In a small bowl mix together all the dry spices and Banhoek Chilli Oil and set aside.
Remove the outer skin of your leg of lamb (your butcher can do this for you).
Once removed, take a sharp knife and poke small holes (about 1cm deep) in the lamb for the spice rub to get deeper into the meat.
Rub the canola or olive oil onto the lamb and then rub on the spice mix.
Set your lamb aside and leave to marinade for about an hour. In this time you can prep any vegetables that will accompany the lamb.
Rinse your potatoes and par boil in salted water for 8 minutes and set aside.
Cut the onions into quarters and set aside.
After an hour, once your lamb has marinated, place the lamb onto an oven rack with an oven tray underneath (to catch all the drippings), and roast for 30 minutes.
Take your lamb out the oven, remove the oven rack and place the lamb into the oven tray with the drippings.
Add the potatoes and onions around the lamb and spoon the drippings over the vegetables.
Place the oven tray back into the oven and roast for 1 hour 15 mins.
After 1 hour 15 mins, remove the lamb and vegetables out of the oven and let it rest for 10 minutes before carving.
Carve, serve and enjoy, for an extra BCO kick, drizzle over the drippings!
