Preheat the oven to 200C. Cook the rack of lamb for 15 mins and rest for 10 - in time to serve with the finished orzo.
Heat a large sauté pan with olive oil and add onion and garlic. Cook, stirring frequently, until the onion is lightly browned. Increase the heat and add the brandy and cook for 2 minutes. Add the wine and cook for a further 2 minutes. Stir in the tomatoes, cinnamon, oregano, allspice, cloves, orange and lemon zest. Simmer for 5 minutes.
Add the chicken stock, courgettes and orzo. Cover and cook for 15-20 minutes or until the orzo is tender and the liquid is reduced. Taste and season with salt and pepper. Stir through the fresh herbs, reserving some for the top. Serve with the sliced lamb cutlets.