Changing a recipe to cook a boneless leg of lamb instead of bone-in.
I am going to be making a recipe that calls for a 6 - 7 lb. bone-in leg of lamb. It was wonderful when I made it with a bone-in lamb. This time I ended up buying a smaller(about 4+ lb.), boneless leg of lamb instead. I am not sure how to adapt the recipe, which calls for an initial 20 minutes at 450, and then another 1 to 1 1/4 hrs. at 350 for medium rare. Should I keep the initial 450, and then cut down the baking time at 350? Thanks for any ideas you may have. And, Happy Holidays everyone!