Rub down rack of lamb, using all of the mixture. Store in an airtight container or zip-style plastic storage bag. Place in refrigerator for a minimum of 12 hours. On a well-oiled char broiler or charcoal grill, sear the rack on both sides. Remover rack from grill and slice individual chops from rack.
Return chops to grill and sear on both sides.
Guinness reduced 3 oz. Demi-Glace 1 oz. Unsalted butter Sweet Potato Hash 2 sweet potatoes, peeled and finely diced 1 jalapeno seeded and sliced 2 oz. Using a pre-heated saut pan, cook potatoes and onions in olive oil. Add the remaining ingredients, except butter.