Advice on first attempt of a Boneless Leg of Lamb

texves

I've got a 4 pounder and I haven't a clue.  Any tips from those who have done this (i.e. seasoning, time & temp)?

Flashback Bob

I did a delicious one (albeit smaller) on my mini.  2.5 lb boneless LOL, 400, indirect 1:15- 1:20, pulled it off at 125 internal and let it rest for 10 min. much was still rare.

stuffed it with a mix of (previously cooked, but now cold) spinach, minced garlic (from a jar), fresh mint, and Feta.  there was  recipe on the old site for, I think it was, Mediterranean Pork and this was a modification to that.

Unwrapped the lamb, filled it with the stuffing, rolled it up and tied it with butcher's twine.  slid sprigs of rosemary under the twine and left it in the fridge overnight. (Cooked it on the grill at work the next day -  another advantage to having a mini)