Seasoning for Rack of Lamb
A traditional rub for rack of lamb includes a blend of rosemary, thyme, garlic and freshly ground black pepper. I like to blend the herbs/spices in olive oil and use my immersion blender to combine it all before using it as a rub. Just make sure you wrap/cover and refrigerate for a few hours before popping it into the oven so that rub can do its work on the meat. I don't like the Dijon mustard routine, but that's a matter of individual taste.
I've posted this before, but I love the quail spice rub out of My Bombay Kitchen on lamb chops.
It's a blend of toasted spices and chiles, to which you add pounded garlic and ginger and some pom. molasses. It is the best lamb chop recipe I've made. If you want to go that direction, I'll dig up the recipe for you.
With some basmati rice with that crispy crust and some eggplant, omgoodness, it's good.