1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.

2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.

3. Pre-heat oven to 400-degrees.

4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.

5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).

6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.

7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.