I defrosted the leg of lamb I've been saving for this weekend only to realize it's boneless. How would you adjust the recipe to accomodate? I was...

I do it the same way with a boneless leg that I do with the bone in. Because I always use atemperature probe thermometer when I roast meats, I don't worry about the time. If it's opened out, just tie it up and proceed as though the bone was there. The garlic and anchovies that you poke into the meat melt into it and you can't tell it's there. But you taste it! ;)