Preheat the oven to 180°C. Place lamb in a roasting dish and season with ground pepper and salt.
Roast for 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done. In the last 15 minutes cooking time brush the lamb with the warm honey.
Toss the prepared vegetables with the oil and rosemary sprigs and place on a tray lined with baking Remove lamb, cover loosely and allow it to rest for 15 minutes before carving. Serve with the roasted vegetables.