Spring is a great time to have fresh lamb. I recently purchased a whole leg of lamb and divided it; some for stew and some for roasting. Stew is more of a winter type meal and a lamb roast is excellent for springtime.
I seasoned a 2 pound section of the lamb leg (sirloin tip) with olive oil, freshly ground black pepper, rosemary and marjoram. The meat was let to marinate in this mixture for about 6 hours. About 30 minutes prior to placing the lamb in the oven, I parboiled 2 large potatoes and then, cut each of them lengthwise into 4 pieces. In a cast iron skillet, I put some olive oil and let it reach the smoke point. When the oil was plenty hot, I added the potatoes cut side down then, put the skillet in the oven at 400 F. (204 C.)
After the spuds were cooking for about 20 minutes, I turned them to brown the second cut side and then, seasoned the meat with salt and placed it in the oven. Because the lamb section was only about 2 pounds, I did not want to overcook it. For medium rare this small roast only required about 40 minutes of cooking time. When I removed it from the oven I squeezed the juice of one fresh lemon over the top and let it stand for 5 minutes before slicing.
This small roast was plenty for 2 people with leftovers.