Add all the ingredients for the dip sauce in a small/tall bowl and blend it together with a blender. Leave it out in room temp while grilling.
Trim the meat, removing fat and silvery membranes.
Dry brine the meat with the salt. Keep them in the fridge while starting the grill.
Fire up the grill, this time without the lid or any wood for smoking. We're going to direct grill these. Make sure you have a fire on one side only, so you can adjust temperature by moving the meat sideways if it gets too hot.
Place the lamb racks on the grill. Turn them every five minutes for even cooking. I don't place them over direct heat right away, but a little to the side, to retain maximum juiciness.
When the racks are getting close to the done temp (56-58° C, or 133-136° F), i.e. when the meat is at 50-51° C or 122-124° F, it's time to brush them with the honey. Now caramelize the honey over high direct heat.
Cut the lamb racks in between each rib and serve with the dip sauce in small bowls.