Spiced Grilled Rack of Lamb

Directions

1. Mix together the cumin, paprika, black pepper, sea salt, chipotle pepper, thyme, mustard, worcestershire and water.
2. Score the fat side of the lamb
3. Rub the rack of lamb with the above mixture
4. Set grill for indirect cooking
5. Add rack of lamb to the indirect heat side of the grill, close lid and cook for 35 minutes or until a thermometer inserted into the thickest part reaches 135 degrees
6. In a mixing bowl, mix assorted herbs then drizzle with olive oil and balsamic vinegar
7. When lamb has reached 10 degrees below desired temperature, take off the grill for 5 minutes
8. Add the lamb to the direct heat and scorch 1 minute on each side until charred
9. Transfer to serving platter and top with herb mixture
10. Slice between the bones to make chops