Advice regarding a 2 lb leg of lamb

[lillypaddle]

Recipe calls for high temp (425 f) for 15 minutes to brown fat cap, and then lower temp.

This is such a small piece of meat, I think it is a slice off a big leg, and therefore when you try to stand it up so the fat cap is on top, it falls over. Fat cap is only about 1.5 inches. I'm afraid the meat will dry out. Do you think I should forgo the high temp, and just roast it at the 350 temp?

Thanks for any help.

Jackie