1. Rinse the rack with cold water and rub any residue from the bones. Pat dry.
2. Salt and pepper both sides of the rack.
3. Mix the wet rub (leave the mustard out for now) in a small food processor or by hand and rub all over the fat side of the rack. Place in a gallon Ziplock bag and refrigerate overnight or for at least eight hours.
4. Preheat the oven to 450 degrees F with the oven rack in the upper third of the oven.
5. Remove the lamb rack from the bag and smear on the tablespoon of Dijon mustard over the fat side of the rack. Smear it right over the wet rub.
6. Cover the exposed rib bones with one piece of foil wrapped around both sides. This will stop them from getting burned and looking unattractive when serving.
7. Place the lamb rack on a sheet pan that has been lined with foil and roast for 20-30 minutes or until the internal temperature is starting to reach 125 degrees F. Flip and roast bone side up for five minutes.
8. Remove from the oven and tent loosely with foil and rest for ten minutes.
9. Make the sauce by combining all ingredients in a bowl and whisk to combine.
10. After resting, cut between each rib, pushing the knife down through the bottom as it meets resistance. (That whole bottom bone and cartilage piece at the base of the chop can be removed first for a cleaner cut and look but we found it easier and less fussy just to leave it on and cut through it.)

Serve two lamb chops per person with sauce on the side.