Put a hint of butter in a sauté pan, mark the square (pre-seasoned) well browned, put in the pre-set oven at 180°C.
Cook rosé, about 10/15 minutes depending on size, leave to stand, meanwhile prepare the vegetables:
Cook the asparagus in salted boiling water, holding them upright with the tips up, out of the water, keep warm.
Put the peas and beans over low heat in a frothy butter. Let simmer for 5 minutes. Keep warm.
Degrease the pan, and add the Folle Blanche, reduce until almost dry, and moisten with the lamb jus.
Let reduce by 3/4 and add the butter in pieces, winnowing, salt and pepper from the Guinea pepper mill.
Put the rack back in the oven, just to warm it up, place on the serving platter, with the buttered vegetables around it.
Sprinkle with cooking juices and add sprigs of chervil around it.
A creation of Chef Hubert
