Honey-roasted Lamb with Arugula and Pine Nut Salad

Name: Honey-roasted Lamb with Arugula and Pine Nut Salad
Yield: 4 first-course or 2 main-course Servings
Ingredients: 2 tablespoons honey; 4 tablespoons extra-virgin olive oil; 2 fresh thyme sprigs; 1 1 1/2-pound rack of lamb, trimmed; 2 tablespoons red wine vinegar; 1 tablespoon water; 1/4 cup pine nuts, lightly toasted; 6 cups arugula (about 4 ounces)