Preheat oven to 425 degrees.

Mix 4 tablespoons oil with rosemary and garlic. Season lamb with salt and pepper then rub with rosemary mixture. Place in a non-reactive pan and refrigerate for 1 hour.

Heat remaining 4 tablespoons of oil in a skillet over high heat until the oil shimmers. Sear all sides of lamb until well browned and a nice crust is formed. Transfer to a roasting pan and cook for 15 to 20 minutes until your meat thermometer reads 130 degrees. Remove from oven and let rest for 10 minutes before carving.

Cut between each rib bone and arrange 3 to 4 chops per plate with 2 peach halves.

Preheat oven to 400 degrees.

Sprinkle cut side of peaches with cane juice. Heat butter in a large skillet over medium heat. When foaming subsides, add peaches cut side down. Cook until you see the edges begin to brown. Flip the peaches and place in oven. Cook until a paring knife inserted into the peach feels little resistance, about 20 minutes. Remove from oven and drizzle with the vinegar. Let rest.

Place 6 tablespoons of kosher salt and 6 quarts water in a large pot and bring to a boil. Add the beans and blanch* for 2 to 3 minutes to al dente. Drain the beans and shock in an ice bath until cool. Drain, pat dry and set aside.

Sprinkle cut side of peaches with cane juice. Heat butter in a large skillet over medium heat. When foaming subsides, add peaches cut side down. Cook until you see the edges begin to brown. Flip the peaches and place in oven. Cook until a paring knife inserted into the peach feels little resistance, about 20 minutes. Remove from oven and drizzle with the vinegar. Let rest.

Heat oil in a sauté pan over medium heat until shimmering. Add shallots and cook for 2 minutes while stirring. Add the beans and sauté for 2 to 3 minutes or until they are heated through. Add the butter and chives and toss together until well coated. Season with salt and pepper to taste, remove from heat and serve immediately.

Heat oil in a skillet over medium heat until shimmering. Add orzo and stir constantly until it is evenly browned. Remove from heat, pour into a bowl and set aside.

Heat the skillet again over medium heat and add butter. When foaming stops add the onion and cook until just browned. Add the garlic and cook until fragrant. Add the toasted orzo and remove from heat. Add 3 1/2 cups of stock and the wine and stir together. Return to the heat and bring to a boil. Reduce the heat to low and simmer, while stirring, until all liquid is absorbed and orzo is al dente. Orzo may be held at this point, covered and off the heat.

Place the pan on medium heat and add the final 1/4 cup of the stock and stir until orzo is warmed through. Adjust seasoning with salt and pepper, stir in Parmesan and serve.