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About 20-25 minutes per pound, so 2 hours for a 4 pound lamb, slightly longer if you want it more well done but be careful not to make it tough by overcooking.
However, the lamb, to be at its tender best after cooking must be allowed to get to room temperature first. Take it out of the fridge and leave it, covered for 2-4 hours (for a 4lb roast) Unlike poultry, it will not develop nasties, so it's quite safe to do this.
After roasting at a very high temperature (230C) for about 15 mins, turn the oven down to 175, for the remaining time. When cooking time is over, let the lamb rest for 30 mins, covered with a tent of foil. That'll make it more tender and allow the juices to be absorbed back into the centre.
There are various ways of adding extra flavour to lamg: rubbing with garlic, inserting fresh rosemary under the skin (it'll burn if you don't) covering it with a salt crust and so on. Look it up and choose the right recipe for you.
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4x16=_____?
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