d tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

Mein Gott, 160 deg. for lamb is way overdone. It should always be
served rare or nearly rare. Nobody wants it well done.

N.