Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or line baking sheet with foil (to make it easier to clean the glaze from the pan).
In a small bowl, combine the honey, vinegar, Mrs’ Dash Original, cumin, Mango Hot Sauce, and a pinch each of salt and pepper.
If necessary, remove and trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Clean your meat accordingly and pat dry. Season the rack generously with salt and pepper. Roast for 5 minutes.
Remove and brush with spice mixture. Return to oven and roast for 10 minutes. Remove and brush again with spice mixture and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare. In the last 5 to 10 minutes of roasting, lower the oven heat to 350°F and continue brushing and roasting.
Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice, garlic and ¼ teaspoon MangoHot Sauce, and bring tto o a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.
Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze and serve with our preferred salad or my Tomatoes, Mini Cucumber, Pomegranate and Dried Figs Salad.