In a small bowl, combine honey, olive oil, minced garlic, and dry spices to form a sticky paste.
Pat the rack of lamb dry with a paper towel.
Rub the seasoning over the entire rack including the back and around the bones.
Place seasoned rack of lamb on a lined sheet pan.
Roast in an oven preheated to 425°F for 20-23 minutes.
Let the roasted lamb rest on a cutting board for 10 minutes before slicing.
Then use a sharp knife to cut between the bones to have create individual chops.