Wash and clean the carrots, beetroots, cabbages and green beans. Blanch and refresh them separately. Sweat the chanterelles with butter and the thyme. Rinse the barley thoroughly and cook for 12 minutes in boiling salted water. Drain and stir in a little extra virgin olive oil. Heat the lamb stock and leave the herbs to infuse for 20 minutes, then strain and keep warm. Bring the lamb rack to room temperature. Season well with sea salt and pepper, then sear in a little butter until coloured. Transfer to the oven for 4 minutes at 200˚C. Rest for 10 minutes before serving.