French the bones and remove any excess fat. I don't french my racks because it doesn't do anything to enhance the flavour. See Link in above article to learn how to french the rack if you want to.
Pat the moisture off of the meat using a piece of paper towel. Brush the lamb with olive oil and then evenly apply the seasoning to all sides of the meat.
Cover the meat with saran wrap and let it sit at room temperature for up to an hour to get the chill off of it. This is optional but helps get an even cook.
Cook
Preheat the grill to 275°F
Insert the probe into the center of the rack.
Lay the rack in the center of the grill, fat side up.
Set the alarm on the probe for 135°F, cook until this temperature is reached. (Roughly 40 minutes for an averaged sized rack)
Brush Dijon all over the rack. Increase the temperature of the grill to 400°F and cook until the internal temperature reaches 145°F
Rest and Serve
Cover the rack with tinfoil and let it rest for at least 10 minutes.
Cut into individual pieces by running your knife in between the bones.