Preheat the oven to 180°C. Season the rack generously with fine sea salt. Melt a touch of butter in a sauté pan over medium-high heat and sear the rack on all sides until deeply browned. Transfer to the oven and roast to medium-rare (rosé), about 10-15 minutes depending on size. Let rest while preparing the vegetables.
Cook the asparagus in boiling salted water, standing upright so the tips steam just above the surface. Keep warm.
Gently warm the peas and beans in frothy butter over low heat for 5 minutes. Keep warm.
Degrease the pan, add the Folle Blanche, and reduce nearly dry. Pour in the lamb jus and simmer until reduced by three-quarters. Whisk in the butter piece by piece to emulsify, then season with salt and freshly ground Guinea pepper.
Briefly return the rack to the oven to warm. Plate with buttered vegetables arranged around it, drizzle with sauce, and garnish with chervil sprigs.
A creation of Chef Hubert
