Mix together parsley, rosemary and thyme in a shallow bowl, set aside.

Apply salt and pepper on lamb rack. Sear on hot grill 2 minutes per side. Move to less hot part of grill and cook for 10 – 20 minutes per side depending on desired doneness (test after 6 minutes per side). 

A few minutes before taking the rack off of the grill, slather with Dijon mustard on both sides and coat with herbs. Cook for another 5 minutes.

Remove from grill, rest for about 15 minutes.