Roasted Mediterranean Lamb and Potatoes

Ingredients

• 1 lb 4 oz (550 g) lean lamb leg steak
• 10-1/2 oz (300 g) onions, cut into quarters, OR shallots, peeled but left whole
• 1 lb 2 oz (500 g) small new potatoes, scrubbed
• 1 large lemon, cut into 8 wedges
• 1 tbsp (15 mL) olive oil
• 12 cloves garlic, peeled
• 6 sprigs EACH fresh rosemary and thyme
• to taste Salt and black pepper
• 6-1/2 oz (180 g) cherry or baby plum tomatoes, cut in half
• 1 tbsp (15 mL) mint sauce, OR 2 tbsp (30 mL) mint jelly, melted