In a dish large enough to hold the lamb chops in a single layer, combine 1/3 cup olive oil, 1 teaspoon salt, pepper, rosemary and garlic. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat  the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness desired; monitor the temperature with a meat thermometer (140 degrees F for rare, 160 degrees F for medium). Let it rest for 5 to 7 minutes, loosely covered.

Combine the water, white wine, 1/2 cup chicken stock, the 1/2 chopped onion, and 1 teaspoon salt in a large saucepan. Bring to a simmer and add the asparagus. Cook for 1 minute and then add the kale. Add 2 tablespoons of butter, stir to combine, and continue cooking until the asparagus is tender. Remove from the heat and keep warm.

Return the skillet to medium heat. Add the remaining 1/2 cup chicken stock and red wine. Scrape up the browned bits off the bottom of the pan with a wooden spoon and simmer until the mixture is reduced to a glaze, about 4 minutes. Add the remaining 4 tablespoons of butter and swirl to thicken. Taste and season with salt and pepper if necessary.

To serve, carve the rack into individual chops and serve 2 lamb chops per person. Drizzle the lamb with the sauce and serve the asparagus and kale on the side.