Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron frypan over medium high heat, sear the lamb on all sides until evenly browned.
Put the frypan juices and the lamb in a baking tray in the preheated oven, and roast 30 minutes.
Remove lamb from the dish, reserving juices, and allow to rest 10 to 15 minutes before slicing the rack into chops. Place the juices back in the frypan over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over the rack to serve.