Some awesome, chilled Albury Rose Silent Pool of course.

So, what am I cooking exactly?

English Lamb Rack, Couscous, Stone Fruits and Pomegranate. Made even better with Albury Organic Silent Pool Rose. 

What does James the Chef say?

“Light and delicate pink lamb that won’t overpower the wine but create an elegant dish for an elegant wine. Peach and pomegranate flavours in the wine will be present in the couscous and complemented with cherry and almond. The acidity in the wine is great with the slight fat on the lamb. Best cooked on the barbeque outside, this dish would be perfect (as would the wine) for outdoor eating and drinking on a sunny day.”


2 x 7-bone French trimmed lamb racks (or substitute for 12-16 lamb chops)
Olive oil
2 crushed garlic cloves (skin on)
Salt and cracked black pepper
100g couscous
200ml lamb stock (or chicken stock)
1 ripe peach (stone removed and cut into small pieces)
20g toasted flaked almonds
8 cherries (halved and stone removed)
2 tablespoons pomegranate seeds
100g set Greek yoghurt
10 mint leaves (lightly chopped)

So what do I need to do?

  1. Turn oven on to 180⁰c
  2. Season the lamb all over with salt and pepper
  3. Pan fry the lamb so it is brown and caramelised all over
  4. Add the garlic cloves and rosemary to the pan and transfer to the oven to cook as you like it (about 6-7 minutes is nice for medium-rare)
  5. Leave to rest for 6-7 minutes
  6. While the lamb rests, bring the stock to the boil and then pour over the couscous and cover to trap the heat and steam inside. Leave for 5 minutes.
  7. In a separate bowl mix the yoghurt with the chopped mint
  8. Uncover the couscous then break it up lightly with a fork and stir through the peach, cherry and pomegranate
  9. Serve on warm plates or in a bowl to share
  10. Carve the lamb and serve with the minted yoghurt



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