Make the paste. Mix the Ground Cumin (2 teaspoon), Paprika (2 teaspoon), Garlic Powder (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Sea Salt (1/2 teaspoon), Chipotle Pepper (1/4 teaspoon), Fresh Thyme (1 tablespoon), Yellow Mustard (1/2 cup), Worcestershire Sauce (1 tablespoon) and Water (1/4 cup).
Score the fat side of the Lamb (1 rack).
Rub the rack of lamb all over with the paste and allow to sit until grill is fired up. Set your grill for indirect and direct cooking. Whether it's gas or charcoal, only heat one side to high while the other side is not lit at all.
Add the rack to the indirect (away from the fire) side of the grill. Close the lid and cook 35 minutes or until a thermometer reaches exactly 125 degrees F (51 degrees C), or 10 degrees under your desired doneness, as 135 degrees F (57 degrees C) is medium-rare.
While this is cooking, whip up the board sauce. On a cutting board, prepare the Fresh Herbs (2 tablespoon) and drizzle over the Olive Oil (6 tablespoon) and a splash of the Balsamic Vinegar (to taste).
When the lamb reaches 10 degrees F under the desired doneness, take off the grill and rest for 5 minutes. Transfer to the direct heat (flame) and grill for 1 minute per side until charred.
Immediately transfer to the cutting board with board sauce. Slice between the rib bones to make chops. Use the board sauce and the juices from the lamb as a serving sauce.