<p>I unroll the lamb, trim the fat, make a rub with onions, rosemary, thyme, (that has been sauteed in olive oil until onion is soft), sprinkle salt and pepper and retie the roast. I cook in oven in heavy roasting pan. I sear it for about 10 minutes on 400 degrees, then lower temp to 325. We like lamb med rare to med, check meat for temp about 135. Approx 25 min/lb.</p>