Kathryn’s Rack of Lamb

Kathryn's Rack of Lamb


2 2-pound racks of lamb, trimmed

6 cloves of garlic, finely minced

2 tablespoons fresh rosemary leaves, finely minced

4 tablespoons extra virgin olive oil

Sea salt

Freshly ground black pepper


  1. Place the lamb racks fat side up on a large rimmed baking sheet.
  2. Combine the minced garlic and rosemary with the olive oil. Rub the garlic-rosemary mixture all over the lamb. Season with salt and let stand at room temperature for 1 hour.
  3. Preheat the oven to 450 degrees.
  4. Roast the lamb in the upper third of the oven for 25 minutes for medium-rare meat; 30 minutes for more well done meat.
  5. Transfer the racks to a cutting board, tent loosely with foil, and let rest for 10 minutes. Carve the racks between the rib bones and transfer to plates. Season with black pepper, if desired, and serve immediately.
Kathryn Shockor
Kathryn Shockor

Kathryn’s career in the world of food and wine has included professional training at London’s Le Cordon Bleu, extensive culinary and wine-related travels throughout Europe, ownership of Penny Hill Confections, and the development of food and wine curricula in classrooms from North Carolina to Delaware – most recently as an adjunct professor at the University of Wilmington. As part of the Moore Brothers DE original cast, her culinary expertise and wine proficiency (not to mention her Southern charm) have enriched the experiences of our Wilmington customers since day one.