Preheat oven to 200 degrees Celsius (180 fan forced).
Cut vegetables into thick strips and put in a large roasting pan and into the oven for 20 minutes or until edges start to colour.
Remove from oven, top with a whole bunch of rosemary and pour over the stock. Place lamb racks on top.
Return to the oven and roast, allowing 20-25 minutes for rare, 30-35 minutes for medium or 40-45 minutes for well done, basting throughout with combined honey, lemon juice, soy sauce and garlic, and pan juices separately.
Test to see if roast is done to your liking by squeezing with tongs: rare feels soft, medium has a little resistance and well done feels quite firm. Remove lamb from roasting pan and cover loosely with foil. Allow to rest so juices settle before carving (about 10 minutes).
Meanwhile, drain the juices from the roasting pan into a saucepan and boil until reduced a thin sauce consistency. Reserve vegetables as an accompaniment and discard rosemary.
Serve three lamb cutlets per person on a bed of the vegetables, drizzled with the sauce and, if desired, roast potatoes or sweet potato on the side.
Tip: to keep roast juicy, it's best not to insert a skewer when testing it, but to practice your touch with the tongs. It won't take long before you can 'feel' just how cooked your meat is.