A rack of lamb benefits from a long marination; go overnight if you can for the deepest flavor. Be sure to finish with a sprinkling of flaky sea salt and plenty of mango honey.
Stir together scallions, soy sauce, ginger, lime juice, and jalapeño in a large ziplock plastic freezer bag. Add lamb to bag, and seal, squeezing out as much air as possible. Refrigerate lamb 6 hours or up to overnight.
Heat a medium skillet over medium-high; add green peppercorns, coriander, and anise. Cook, stirring often, until toasted and aromatic, about 1 minute. Stir in mango nectar, and cook, without stirring, until liquid is reduced by half, about 8 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in honey, and set aside. (Do not refrigerate.)
Preheat a gas grill to very high (500°F and up) on one side, or push hot coals to one side of a charcoal grill. Remove lamb from marinade; discard marinade. Place lamb on oiled grates over lit side of grill. Grill, covered, turning often, until seared on all sides, about 6 minutes. Transfer lamb to unlit side of grill, fat side up. Grill, covered, until a thermometer inserted into thickest portion registers 130°F, about 25 minutes. Using rosemary as a brush, glaze lamb with mango honey. Transfer lamb to lit side of grill, and grill, turning often, to create a lightly charred crust, about 1 minute per side. Transfer lamb to a cutting board, and let rest 10 minutes. Cut between ribs into individual chops. Transfer chops to a platter, and sprinkle with sea salt. Serve with remaining mango honey.
Smoky California Syrah.