First, trim off any excess fat on your lamb racks if that hasn't been done for you already by the butcher.
Leave a thin layer of fat that's attached to the meat, but any globs hanging off it can go.
Next, in a mixing bowl combine a third of a cup of Dijon mustard, a finely diced shallot, two teaspoons of Worcestershire sauce and your favorite white wine, six chopped sage leaves (only chop herbs once through or you risk bruising them), a teaspoon of fresh chopped thyme, a teaspoon and a half of kosher salt, and a teaspoon of black pepper together, stirring until fully combined.
Place your rack into a large baking tray, then pour the mixture over the lamb, turning it to thoroughly coat all sides.
Cover securely with plastic wrap and let it marinate in the fridge for at least six hours and up to a full day.
Half an hour before you're ready to cook, take your lamb out of the refrigerator and let it sit out and room temperature to warm up.
Letting your meat warm before you put it on the heat ensures it cooks more evenly and quicker, meaning you lose less moisture in the finished product and have less of a risk of overcooking the lamb.
As you wait, make the most out of your time and get the grill set up.
For this recipe, you'll need to make a space for indirect cooking.
This will take a different form depending on the type of grill you use to cook this recipe, but follows the same logic either way.
For a charcoal grill, you'll only need to add charcoal to one side of the grill.
This means that, while the entire grill will be hot, only one side will actually be exposed to the heat of the coals.
The same principle applies for propane grills, where you should leave one side of the grill off or low while the other side is turned to high, keeping the whole grill hot while making a space on one side that's less intense.
Once both your meat and the grill have had a chance to warm up for a while, you'll be ready to cook.
Take your ribs out to the grill and lay them directly onto the grates, searing for about three minutes on each side until a dark crust is formed.
It might be a bit darker than you'd normally expect after searing meat, but don't panic. It's supposed to be that way.
Once you've seared each side of your rack, move the lamb off of direct heat into the area you made earlier with no coals.
Let the meat cook there indirectly for about 15 minutes on each side, or until it reaches an internal temperature of 135 degrees F. Use the instant-read thermometer to check the temperature.
After your meat has hit the appropriate temperature, remove it from the heat and place it onto a cutting board or plate.
Tent loosely with aluminum foil, then leave it to rest for at least ten minutes.
By resting the meat, you allow it a chance to relax and fully finish cooking, raising the temperature by about 5 degrees until it hits a perfect 140 degrees Fahrenheit.
The end result is a more tender, flavorful piece of meat.
After giving your meat a chance to rest, it's finally time to eat.