I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting larger cuts of beef in the past, but nothing quite this size, and this is the first lamb roast for me. What cooking temperature and timeline should I target for a roast of this size? I know about the temperature I want the roast to be once it's done, just not sure how to get it there. I'm hoping for rare to medium-rare and I'm rather fearful of overcooking it. 
It causes the pepper to steam a bit, making it easier to remove the charred skin.  (resting might also be a factor ... I've never done a side-by-side comparison of covered vs. uncovered) 