Prep your grill for indirect heat. Preheat it to 300 F.

Line a baking sheet with foil and place a cooling rack over the top. Trim any excess silver skin on the rack of lamb, remove any large amounts of fat from the fat cap, and the back membrane. Once trimmed, pat the lamb dry and place on the rack.

Cover the front and back of the lamb in a thin layer of Dijon mustard. This helps the rub to stick.

Combine all the rub ingredients and whisk them together well. Starting with the back of the lamb, dust an even coating across the back and flip and repeat with the front. Do not rub the rub in, but pat it down if necessary. Let the meat sit at room temperature for about 30 minutes for the rub to soak in a bit.

Place the whole pan with the lamb on it, onto the cooler side of the grill. Cook until it reaches and internal temperature of 110 degrees. Remove it and let it rest slightly (10 minutes or so). While the lamb rests, pump of the heat of your grill to medium high (over 500 degrees) and get ready for a direct sear.

Lightly oil your grates then sear both sides of your lamb rack, starting with the top down first. Move every minute or so for even chart and to prevent the coffee rub from falling off or getting over cooked. The final internal temperature should be around 125 degrees.

Remove the lamb from the grill, tent with foil, and let it rest for 10 minutes. Slice the lamb chops (two wide) along the length of the bones. Plate and serve.