1 crown roast of lamb, 16 chops, (3 1/2 lbs.)
1 clove of garlic, cut in slivers
2 tbsp. olive oil
2 tbsp. dried thyme
1 tsp. coarse black pepper

Have butcher prepare the crown roast from 2 racks of loin lamb chops tied together in a circle. Preheat oven to 375 degrees. Make several slits in the roast and insert garlic slivers. Brush roast with olive oil. Combine thyme and pepper, rub over roast.

Place on a rack in shallow roasting pan. Wrap foil around bone tips to prevent burning. Crumble piece of foil and fill cavity, so meat will hold shape.

Bake roast for 15 to 20 minutes per pound for rare meat. Test for doneness by cutting into a chop. Transfer to platter and fill center with choice vegetables. Place frills atop bone, after cooking. Serves 8.