1. Prep the lamb:
Pat the American lamb dry and lightly score the fat cap in a crosshatch pattern. Season with salt, pepper, and olive oil. Let sit at room temperature for 30–45 minutes.   

2. Mix baste:
In a small bowl or mortar and pestle, mix olive oil, garlic, anchovy, Dijon, lemon zest, and smoked paprika. Set aside.       

3. Preheat grill:
Set up the grill for a two-zone cooking method:

● One side high heat

● One side medium/indirect heat                                       

4. Sear lamb:
Place lamb fat-side down on the high-heat section of the grill. Baste the top (rib side) of the lamb with the anchovy mixture. Grill until fat starts to render and is nicely browned and crispy, about 5-7 minutes depending on how hot your grill is.       

5. Grill lamb:
Flip the lamb to place it bone-side down on the cooler side. Then brush the fat side that is now facing up with the anchovy baste. Cook with lid closed, until internal temp reaches 125–130°F for medium-rare, about 15–20 minutes.       

6. Rest:
Transfer lamb to a board and rest for 10 minutes. It should reach an internal temp of 135°F after the rest.       

7. Make mustard cream sauce:
In a saucepan, melt butter over medium heat. Add shallot and cook until soft,  about 2–3 minutes. Add wine and simmer until reduced in volume by half. Stir in cream and simmer until slightly thickened. Add Dijon, whole grain mustard, and lemon juice.     

8. Make garnish, serve:
Slice the rack of lamb into chops. Arrange the lamb rack chops on a platter and spoon the mustard sauce over the top. and finish with parsley, lemon zest, olive oil, and flaky salt.