16 chop crown roast of lamb (with the trimmings make a stock)
1 tsp. minced garlic
1/2 tsp. thyme, chopped
1/2 tsp. rosemary, chopped
1 tsp. salt
1/4 tsp. pepper (or fresh ground pepper)
2 tbsp. cornstarch
3 tbsp. port wine
2-3 c. consomme or beef broth or lamb stock
Fresh rosemary for garnish

Preheat oven to 425 degrees. Rub lamb well with salt and pepper, garlic and herbs. Put foil ball in the middle as it keeps the shape. Cover rib bones with foil. Put into preheated oven for 20 minutes. Reduce heat to 350 degrees for another 15 to 20 minutes. Combine drippings and stock. Bring to a boil. Thicken with mixture of cornstarch and port wine.