Place a skillet over medium heat and add oil. When oil starts to shimmer add the ramps and cook until translucent and just starting to brown. Remove from heat and season to taste with kosher salt and fresh ground pepper. Place in a bowl and cool to room temperature. Add crème fraiche and keep place the bowl in a warm area.

Heat oven to 450 degrees. Spread farro on a cookie sheet and toast in oven for 5 to 7 minutes. Remove from oven and set aside.

Heat oil in a medium pot. When oil starts to shimmer, add celery, onions and carrots and sauté until just tender. Add wine and reduce until almost dry. Add farro and 4 cups of stock and bring to a boil. Drop heat to a simmer and place a lid on the pot. Simmer for 20 minutes, stirring occasionally until al dente. Add more stock as needed. The farro should be tender and loose when finished. Add kosher salt and fresh ground pepper to taste. Keep warm.

Blanch Romano beans and carrots in boiling water to al dente. Shock, drain and set aside.

Heat oil in a skillet large enough to accommodate all vegetables over medium high heat. Add garlic and cook for 2 to 3 minutes. Add thyme and sauté until fragrant. Add all vegetables, except for peas, and vegetable stock and cook for 3 to 4 minutes until vegetables are just tender. Lower heat, add peas, and cook until they are just heated. Add kosher salt and fresh ground pepper to taste. Place in serving bowl and keep warm.

Preheat oven to 400 degrees

Trim off silver skin and excess fat from lamb racks and season with kosher salt and fresh ground pepper. Heat oil in a large skillet over medium high heat. When oil shimmers, add lamb and sear all sides until golden brown. Transfer to a roasting pan and cook in oven for 10 to 20 minutes, or desired doneness. Medium rare will be 120 degrees internal temperature. Move the racks to a cutting board and cover. Let rest for 10 minutes before carving.

Slice racks into individual chops and place 4 ribs per plate with Ramps Soubise on the side. Serve with Farro and Vegetable Ragout.