Herb Rubbed Rack of Lamb


Serves 4


  • 1 rack of lamb
  • Coarse salt (to taste)
  • A handful of fresh parsley
  • 1 fresh shallot
  • 2 cloves of fresh garlic
  • 1 sprig of fresh rosemary
  • 5 sprigs of fresh mint
  • 10 sprigs of fresh marjoram
  • 10 sprigs of fresh thyme
  • 2 tablespoons olive oil 


  1. Preheat the oven to 325 °F. 
  2. Place the rack of lamb on a flat surface and pat dry with a paper towel to soak up any extra liquid. 
  3. Remove the leaves from the stem of the sprigs of thyme, marjoram, rosemary, and mint by putting the sprig between your pointer finger and thumb and sliding down the sprigs stem starting from the top. (You can just pick the leaves off the stem as well, this is just a faster way to remove the leaves all at once.)
  4. Take your shallot and garlic cloves and mince them. Set to the side.
  5. Take your parsley bunch, rosemary, mint, marjoram, and thyme leaves and mince them together. 
  6. Combine the minced herbs with the minced garlic, shallot, salt, and olive oil to create a mixture. 
  7. Take this mixture and rub it on the front, back, and sides of the rack of lamb. 
  8. Take an oven proof cast iron skillet and turn the heat to high. 
  9. Pan sear the rack of lamb on both sides for 2-4 minutes until crispy dark brown.
  10. Place the lamb in the skillet into the heated oven for 20 to 25 min to get an internal temperature of 135 °F. You can go for more or less time depending on how much you like your meat cooked. 
  11. Set out to rest for 10 minutes before cutting the lambsicles and enjoying with Borel.
  • Recipe by Jan Schneider