Help with small boneless lamb leg- roasting time?

[LJS]

Picked up a leg of local lamb for Sunday dinner. However, the recipes I find seem to expect me to have 5-7 lbs of meat and I only have 2 lbs on this tiny perfect roast.. The amount is fine as its just for three diners, but adjusting the timing is a challenge.

The recipe I wanted to try suggests 2 hours at 300 degrees with a finish under the broiler: clearly WAY too much.

But how to adjust for this prime little roast? and can I still roast potatoes alongside?

[LJS]

Have successfully and deliciously answered my own question: 2 lb roast lamb, boneless, gently stuffed with rosemary and larded with garlic shards, rolled and tied took 1 1/2 hours at 325 and was to the taste of my family....might have done with less for those who like their lamb rare.

[Harters]

We don't usually use a themometer but generally rely on the timings given in River Cottage Meat Book. Suggests 20 minutes at 210C and then round about 12 minutes per 500g at 160C - for "pink" lamb. Then it'll need a good rest before serving. Whilst it's a crime against sheep to overcook it, we don't feel lamb takes to being "rare" anything like as well as beef does. This timing is perfect for us.

[LJS]

Should have mentioned I am without a meat thermometre here on the shore...anybody with any experience of timing for this baby?

[fongpei]

Use a meat thermometer and cook until 125 degrees then take it out and let it rest 30 mins. If you have bone it might take a bit longer. Potatoes would be fine to add to the pan.