Prep Time:	10 min.
Cook Time:	20 min.
Rest Time:	15 min.

Herb rub: 2 tsp olive oil (divided) 1 tsp chopped fresh thyme 1 garlic clove, minced 2 tsp chopped fresh rosemary salt and pepper to season

— or —

Sweet mustard glaze: 2 tsp olive oil (divided) 1 tsp chopped fresh thyme 1 garlic clove, minced 1 1/2 tbsp Dijon mustard 1 tbsp honey 1/4 tsp lemon zest salt and pepper to season Reserve 1 tbsp glaze.

Lamb:

• 1 (1 1/2- to 1 3/4-lb) rack of lamb, frenched and trimmed

1. Turn all gas grill burners to high, cover, and pre-heat grill until hot, about 15 min, then turn all burneres to medium. (If using charcoal grill, open bottom vent, place pan in center of grill. Light chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into two even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 min.)
2. Combine herbs and garlic with 1 tsp oil. Pat lamb dry with paper towels, rub with remaining 1 tsp of oil, and season with salt and pepper. Place rack meat side down / bone side up on grill. Cover and cook until meat is lightly browned, faint grill marks appear, and fat has begun to render, 8—10 min.
3. Turn all burners to high.
   • Flip rack over, meat side up / bone side down. Cook until well browned, 3—4 min. Brush rack with herb mixture (or mustard glaze).
   • Flip rack meat side down / bone side up and continue to cook until well browned, 3—4 min.
   • Stand rack up (lean against each other is cooking two racks), continue to cook until bottom is well browned and meat registers 115—120 F (for medium-rare) or 120—125 F (for medium), 3—8 min longer.
4. Transfer lamb to carving board (brush with mustard-honey glaze if using), tent loosley with aluminum foil, let rest for 15 min.
5. Cut between ribs to separate chops and serve.