Heat your oven to 400 degrees. While the oven is heating up, chop the onions. I roughly chopped them into smallish chunks, you can chop them however you like. Then slice the baby potatoes in half. Place the onions and potatoes in a roasting pan and drizzle 1 tablespoons of olive oil over, and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Stir to evenly coat the potatoes and onions and arrange in the roasting pan leaving a space in the middle for the lamb.

Next combine the garlic, shallot, lemon zest, and remaining salt, pepper, and olive oil in a small bowl. Then use your hands to spread this mixture all over the lamb, and place the lamb in the middle of the roasting pan.

Place the lamb and potatoes in the oven and let cook for 30 minutes. Then reduce the heat to 350 degrees and cook for another 45 minutes to 60 minutes. I cooked a 1 pound cut of lamb and it reached 145 degrees (medium doneness) after cooking for 50 minutes at 350 degrees.

While the lamb is roasting, prepare the mint sauce by simply mixing the chopping mint leaves, granulated sugar, salt, hot water, and red wine vinegar together.

Once the lamb reaches your desired level of doneness, remove it from the pan and let it rest. The potatoes will be soft, but not crispy. Stir the onions and potatoes in any of the remaining juice from the lamb. Increase the oven temperature to low broil (or broil if low broil isn't an option). Place on an upper oven rack and watch carefully letting the potatoes cook for 3-5 minutes until browned, pulling the potatoes out of the oven to stir as needed.

Carve lamb, top with the mint sauce and serve with the potatoes.