Mix together the honey, soy sauce, mustard and mint in a small bowl.
Season the lamb on both sides with salt and pepper. Brush all over with the honey mixture. Place the racks, fat-side uppermost, on a sheet of foil on the lower rack of the halogen oven.
Set the temperature to 200°C (392°F) and cook for 25 minutes, covering with foil if the lamb starts to brown too much. Leave to rest for 15 minutes before carving. Serve with roast potatoes and seasonal mixed vegetables, such as carrots and French beans.