Ask your butcher to trim off the fat, leaving about a 1/8 inch of fat on the out side of the rack and trim the chine bone, leaving the rib bones as long as possible.
Preheat oven to 375° and light your BBQ.
Cut neat crisscrosses in the fat with a sharp knife and set the lamb aside.
In a medium mixing bowl, combine the first 6 ingredients.
Grill thel lamb over the hot coals and cook, turning for 15 Minutes. Remove the lamb and brush with mustard mixture. Next pat the crushed Terra chips on top of the rack and on the boney side to form a crust.
Place the lamb in a roasting pan and bake in oven for 10 to 15 minutes. The lamb should be served pink. For medium well done lamb, cook for an additional 5 minutes. Serve with grilled summer vegetables and roasted garlic mashed potatoes.