1. Wash,peel and chop root vegetables into large chunks.In a large baking dish,lightly drizzle with olive oil and season with salt and pepper. Toss to coat.
2. Bake on the middle rack for 15 minutes.Remove from the oven.
3. In a small bowl,combine herb mixture ingredients.
4. As the vegetables bake,score the fat of the lamb rack with the tip of a sharp knife.Season all sides with salt and pepper.

5. Heat 1 Ttsp of oil in a heavy bottomed pan or a cast iron skillet
6. Sear each side of the rack on high heat until browned on all sides.(approx.2 min per side) Remove the pan from the heat.
7. After 15 minutes of cooking has passed,remove the vegetables from the oven and give them a toss.Then,place the seared rack directly on top.Coat the lamb in the herb mixture and return the dish in the oven.
8. Using a meat thermometer,roast until the internal temperature reaches 135 degrees for medium rare (approx 10-12 min) or to preferred doneness.Oven temperatures and times can vary.

To make the sauce

1. Pour out and discard the excess oil from the pan,but do not rinse.
2. Over medium heat,deglaze the pan with the white wine,scraping all of the browned bits loosed from the bottom.
3. Add the chicken broth,mustard,whole sprigs of herbs and smashed cloves of garlic.
4. Continue to simmer the sauce until reduced by half.
5. Stir in the honey.
6. Discard the herb sprigs and garlic cloves.