21 September 2020

Rack of Orchard Farm Lamb

George Powles

George Powels Lamb Rack with Spiced CousCous, Shaved Pickled Beetroot, Jerusalem artichoke Puree, Beans Tagliatelle and Mint Oil.
Serves 2-4

Rack of Orchard Farm Lamb recipe for 2-4 servings from The Nurtured Way chef George Powles. Using herb flavours and beetroot veg.


For the Lamb

  1. Preheat the oven to 180 degrees C.
  2. To prepare the rack of lamb, first you need to clean the bones. To do this, wrap a piece of string around the bone, starting at the bottom, and pull tight. As you pull, the string will remove the meat from around the bone, leaving behind a clean bone.
  3. To marinate the rack, blitz together the garlic, mint and oil in a food processor until completely mixed and then pour over the rack of lamb and leave while you prepare the rest of your meal. Be sure to leave a little of the mint oil aside to finish the dish later on.

For the Spiced CousCous

  1. You will need to prepare lamb stock. Then, lightly sweat the finely chopped onions in a pan with oil and spices.
  2. Then, add to couscous along with lamb stock and salt and pepper and cover with clingfilm in a bowl to cook.
  3. Once cooked, you can add finely chopped apples, chives and raisins.

For the Artichoke Puree

  1. Part boil the artichokes in some salted water until soft enough to blend (approx 10 minutes).
  2. Melt the butter in a pan and then add cream and artichokes and season well.
  3. Once simmering, pop in a food processor and blend until smooth and pass through a sieve to obtain a smooth texture.

For the Pickled Beetroot

  1. Make your pickling liquor by putting all ingredients (beetroot, water, red wine vinegar, sugar, cloves, star anise) into a pan and simmering gently.
  2. Finely cut beetroot into 1mm thick rounds and then cut into desired shape and cook in pickling liquor.

For the Beans Tagliatelle

  1. Gently fry courgette, runner beans and broad beans in oil and lemon juice but don’t do this until you are ready to plate as doesn’t take long.

To cook Rack of Lamb

  1. Heat oil in a frying pan and colour each side of the rack until a nice golden brown.
  2. Then place on a tray and into a preheated oven at 180 C for 10 minutes (medium rare).
  3. For best results, cut rack of lamb into cutlets to serve.

To assemble 

  1. Build your dish by starting with the spiced couscous. Gently spin your bean tagliatelle around a fork and drape not op of the couscous.
  2. Pipe blobs of Jerusalem artichoke puree neatly around the couscous (three is a suggestion). The shaved pickled beetroot to be placed on each puree splurge.
  3. Once the lamb has had time to rest, slice and prop on top of the bean tagliatelle tower.
  4. Drizzle lightly with mint oil.
  5. And last but not least, serve with a rather gluggable bottle of young Bordeaux and enjoy.


Find out more abut George and his cooking style on his profile.


  • Rack of Lamb
  • Garlic Cloves
  • Mint
  • Oil
  • Chives
  • CousCous
  • Oil
  • Salt and Pepper
  • Diced Apple
  • Chives
  • Raisins
  • Cumin
  • Ground Coriander
  • Lamb Stock
  • Jerusalem Artichokes
  • Butter
  • Double Cream
  • Red Beetroot
  • Water
  • Red Wine Vinegar
  • Sugar
  • Cloves
  • Star Anise
  • Courgette, Juilienne
  • Runner Beans
  • Broad Beans
  • Lemon Oil