Preheat the oven to 425F.
Chop some shallots, mince the garlic cloves.
Wash the potatoes and carrots. Peel the carrots and slice them (about 1/4 to half of an inch thickness) and half the potatoes if there are too big (bigger than 2 inch ball).
In a large 12 x 16 oven dish, place the shallots, garlic, carrots and potatoes, pour the olive oil, salt and pepper, toss well.
Pour the vegetable broth on them.
Take your veal rack, pat it dry with some paper towel if necessary, and season with salt, pepper, and some olive oil. Make a nest in the middle of the vegetables and place your meat there.
Cook in the oven for 75 minutes.
During that time, prepare the honey mustard crust: In a small bowl, mix together the 2 mustards, the honey and the crumbs. It will look like a paste.
After the hour and 15 minutes, take the meat out the oven. Place the veal on a chopping board – be careful it’s hot – and spread the honey-mustard paste evenly on the rack.
Put the meat back in the oven dish and back in the oven for about 15 to 20 minutes.
Using a meat thermometer, check that it reads 160F (71F).