1 crown roast of lamb, 16 chops, prepared about 3 1/2 lb.
1 clove garlic, cut into thin slivers
2 tbsp. olive oil
2 tsp. dried thyme
1 tsp. coarse black pepper
2 bunches of water cress (for garnish)

NOTE: Have your butcher prepare the crown roast from 2 racks of loin lamb chops tied together in a circle. Have the bone ends "frenched" trimmed of all meat and all the trimmings ground for another use.

Preheat oven to 375 degrees. Reserve or freeze ground lamb from the trimmings. Make several slits in the roast with the tip of a knife. Insert the garlic slivers into slits. Brush roast with olive oil. Combine thyme and pepper; rub over the roast. Place on a rack in a shallow roasting pan. Crumble a piece of aluminum foil into a boil to fill cavity, so that meat will hold it's shape. Wrap foil around bone tips to prevent burning.

Bake roast for 15-20 minutes per pound for rare meat. If roast is 3 pounds, cook about 45 minutes. Test for doneness by cutting into a chop. Transfer roast to a platter, fill center with vegetable and garnish with water cress. Serves 8.