If you're in the U.S. and having a hard time finding a rack of lamb, try Costco if you are near one. We can always find it there, and at a good price. We generally like to have lamb on St. Patrick's Day, along with some potatoes, lightly steamed cabbage, and a big glass of Guinness.

The idea for the salt rub came from Two Fat Ladies: Obsessions. If you plan to make this, make it a day or two in advance.

4 heaped Tbsp coarsely chopped fresh rosemary
4 heaped Tbsp fresh thyme leaves
2 heaped Tbsp fresh marjoram leaves
1 Tbsp crushed peppercorns
12 cloves of peeled garlic
1¾ cup fine sea salt
1 rack of lamb

Mince all of the herbs and garlic as finely as possible; use a food processor, blender, or a sharp knife. Mix with the salt in a fairly large bowl and let it stand for 24 hours at room temperature in order to dry out. Place the herbed salt in an airtight jar and keep it in the pantry or refrigerator to use when required.

Rub the rack liberally on all sides with the salt rub. Preheat oven to 425° F. Place the rack on a broiler pan. When oven is preheated, roast the rack for 15 minutes. Turn off the oven, and then turn on the broiler and broil the rack for an additional 2 minutes. This will give a rare to medium rare result based on your oven. If the meat is too rare for your taste, broil for an additional 2 minutes.

After cooking the meat, let it rest at room temperature for at least 15 minutes before carving. It makes a big difference.