1/2 c. vegetable oil
1 tsp. dried rosemary, crushed
1 tsp. dried thyme, crushed
1/2 tsp. rubbed sage
1/2 tsp. paprika
4 cloves garlic, minced
1 (14 to 16 rib) crown roast (about 7 lbs.)
Salt and pepper

Mix together oil, rosemary, thyme, sage, paprika and garlic in small bowl. Season meat with salt and pepper. Brush meat with seasoned oil mixture. Place meat, bone end up, in shallow roasting pan; wrap bone ends with aluminum foil to prevent excessive browning. To hold shape, place a small ovenproof bowl or souffle dish in center of roast; secure with string.

Insert meat thermometer so tip is in center of thickest part of met and does not rest on fat or bone. Roast in 325 degree oven for 17 minutes per pound (about 2 hours for a 7 pound roast), brushing with oil mixture occasionally. Transfer roast to heated platter; drain drippings from pan, reserving 1/4 cup for gravy. Tent with foil and let stand 20 minutes. Remove bowl from center of roast and discard foil and string. Spoon Savory Pilaf into center. Yields 8 servings.