Preheat the oven to 425 degrees F. Place the lamb in a roasting pan, bone-side down.
Combine the mint, garlic, oil, mustard, coriander and pepper in a small bowl. Divide and spread the mixture on the meaty portion of the lamb. Sprinkle lamb with salt.
Roast the lamb 22 to 25 minutes for rare, 25 to 28 minutes for medium rare, and 30 minutes for medium. Set the lamb on a plate, tent with foil and rest 10 minutes.
While lamb rests, remove excess fat from roasting pan. Set the pan on the stovetop over medium-high heat. Add the wine, bring to a simmer, and simmer and reduce by half. Add the stock, return to a simmer, and then reserve this jus on low heat.
Cut the lamb, between each bone, into single chops and arrange on a platter. Spoon the jus into a serving vessel and serve alongside the lamb for dipping.
Note: Frenched lamb racks, with the bones exposed, are available in the meat department.