Mix together the cumin, paprika, black pepper, sea salt, chipotle pepper, thyme, mustard, worcestershire and water.
Score the fat side of the lamb
Rub the rack of lamb with the above mixture
Set grill for indirect cooking
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
In a mixing bowl, mix assorted herbs then drizzle with olive oil and balsamic vinegar
When lamb has reached 10 degrees below desired temperature, take off the grill for 5 minutes
Add the lamb to the direct heat and scorch 1 minute on each side until charred
Transfer to serving platter and top with herb mixture