I have a 4lbs boneless leg of lamb I intend to roast in an oven this weekend.
I am thinking of trying very low temperature roasting. I was inspired by Alton Brown roast beef episode where he cooked a (6 lbs?) roast beef in a 200 F oven and then acquired brown skin by finishing it in a 500 F oven.
I am going to follow the same strategy, put the leg of lamb in a 200 F oven (just to stay under boiling temperature) until I reach my internal target temperature of 118-120 F which will carry over to medium rare when rested, hopefully, then finish with 500 F for 15 minutes to brown the skin.
For those who have tried both methods, I am curious to know how the result compares to roasting at a higher heat.
Also, how long (ballpark time) does it take to roast 4 lbs at a low temperature such as 200 F?