HOW I COOKED IT - Cooking instructions found at simplyrecipes.com .... of course I was cooking a 6 lb bone in so this cooking may not work as well with a 2 lb.
2 Preheat oven to 425°F. Arrange two racks in the oven - a
middle rack to hold the lamb, and a lower rack to hold a roasting pan
with which to catch the drippings. Note that this arrangement of racks
and pans, with the roast sitting directly on the oven rack, will create a
natural convection of heat in the oven, causing the roast to cook more
quickly than if cooked the traditional method in a rack in a roasting
pan. 3 Generously salt and pepper all sides of the roast. Arrange the
roast fattiest side up, so while the lamb is cooking the fat will melt
into the meat. Insert an oven-proof meat thermometer into the thickest
part of the roast, not touching the bone if your roast is bone-in. Place
the roast directly on middle rack of the oven, with a roasting pan on a
separate rack a rung lower, to catch the drippings. You may also want
to put some water in the bottom roasting pan, so that the drippings fall
into the water instead of burning in the hot pan and smoking up your
kitchen. 4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F
and roast an additional 40 minutes (for a 6 pound boneless roast) to an
hour (for a 6 pound bone-in roast). If you are cooking a roast
bone-in, the bone will act as an insulator and will require a longer
cooking time than a boneless roast. In general estimate 10-13 minutes
per pound for total cooking time (for rare), including that first 20
minutes at high heat. (Assuming you let the roast sit out for an hour or
two before putting it in the oven. If it's right out of the fridge, it
will take longer to cook.)
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