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I don't know what's up with mint and lamb, vermin. I hate it, personally. It may be a way to mask or minimise the gamy flavour of older sheep...
I do it with garlic slices inserted into the meat, then salt and pepper all over it, and rosemary sprigs tied to it. I usually grill it, but I just got a smoker, and it rocks for lamb.
If you use a meat thermometer with meat donenesses marked on it, I would reccomend ignoring the ones for lamb and stick with the ones for beef. I think you overcook it if you rely on the lamb markings. Also, pull the meat out 10 deg F cooler than you want it. Let it rest on the counter for 10-15 minutes and the heat in the meat will finish cooking it.
Good luck. Lamb's really tasty.
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