How do I modify cooking methods for a markedly smaller roast than most recipes state? I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting larger cuts of beef in the past, but nothing quite this size, and this is the first lamb roast for me. What cooking temperature and timeline should I target for a roast of this size? I know about the temperature I want the roast to be once it's done, just not sure how to get it there. I'm hoping for rare to medium-rare and I'm rather fearful of overcooking it.
It is past Easter but for future you may want to try this.  Get a saute pan or a saute pot you want to roast in, heat it and then brown your roast, all sides.  Before you do that, be sure you season your roast very well so that when you put it in the hot saute pan with the oil you are browning the dry seasonings also (be generous with your seasonings).  Once well browned take out of pan or if large enough pan take out of pan, put a rack on the bottom of the pot put the roast back in, cover, put in preheated 350 degree F oven for about 45 minutes to l hour, covered.  Temperature of roast should be 145 degrees for medium to medium rare.  Let sit for about 20-30 minutes.