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BCO Roast Lamb and Potatoes

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!


  • 2kg leg of lamb (on the bone)
  • 30g smoked paprika
  • 15g  ground coriander 
  • 8g ground cinnamon
  • 10ml Banhoek Chilli Oil
  • 20ml rapeseed or olive oil
  • 1kg baby potatoes
  • 2 onions (Medium-sized)


  • 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! 🌶️