Sprinkle a generous amount of salt onto the lamb. Melt the butter in a pan over medium-high heat. Cook the lamb evenly, 2 to 3 minutes per side. The outside should be golden brown, and the inside still pink. Save the leftover juice in the pan.
Bring the chicken stock to a simmer in a large pot over medium heat, then add the bark and thyme. The bark should be placed on top of the thyme so that it is above the liquid. Now place the lamb on top of the bark so it will be steamed and not submerged in the stock. Cover the pot and let the lamb steam, about 3 minutes. Add the thyme flowers and bear's garlic. Cover and steam again, about 10 minutes, and then let it rest for 2 to 3 minutes. Slice the lamb evenly along each rib to make lamb chops. Place the ribs on plates with dollops of Bear's Garlic Pesto and pour a little bit of the leftover juice over the lamb. Garnish with primrose flowers.
Bring a small pot of water to a boil and add a pinch sea salt. Prepare a separate bowl of ice water and set aside. Blanch half the garlic in the boiling water for about 5 seconds, and then dip it in ice water for about 2 seconds. Squeeze the excess liquid from the leaves with your hands and place in a food processor with the remaining fresh garlic. Drizzle a generous amount of olive oil into the food processor with a pinch of salt. Process on high speed until coarsely ground, 5 to 10 seconds. Transfer the mixture to a sieve and press the liquid through into a bowl using a ladle.
Recipe courtesy of Yoann Conte