1 (8-rib) frenched racks of lamb, trimmed of all but a thin layer of fat
5 tablespoon honey
2 teaspoons sesame oil
To make mint sauce: Place first 11 ingredients in a food processor or blender and process to a puree. Set aside.
Grill lamb chops: Heat a grill or grill pan until very hot. In the meantime, mix honey and sesame oil in a small bowl. Pat lamb dry and brush sesame oil mixture onto both sides of meat; sprinkle with salt and pepper. Grill lamb chops in 2 batches if necessary, on all sides, about 10 minutes per batch. Let rest for 5 minutes prior to serving. Serve alongside mint sauce.