2-5poundleg of lambwell trimmed and fat removed (my roast was just over 2 pounds)
freshly ground black pepper
Equipment needed: Internal Meat Thermometer
Preheat the oven to 325 degrees. Line a shallow pan with foil and set a baking rack inside it. (My roast was quite small and I was able to set a small cooling rack on a quarter sheet pan.)
Trim any excess fat or membrane off of the lamb and then rub well with black pepper and just a touch of rosemary. Place it on the baking rack and roast in the oven until it reaches 130-135 degrees. When the roast reaches 120 degrees, salt it well and place back in the oven. (I simply reached into the oven and salted mine there. Feel free to play it a little safer than I did.)
I roasted mine fairly cold from the refrigerator and it took about 1 1/2 hours to reach 133 degrees. Remove from the oven and let rest about 10 minutes before carving. Enjoy!
Roast Leg of Lamb https://barefeetinthekitchen.com/roast-leg-of-lamb/