• 3/4 cup (180 ml) jelly, warmed or
• Quince jam

In a bowl, combine the jelly, garlic and wine. Season with salt and pepper.

Brush the crown with the jelly mixture, taking care not to get any on the bones. Place the crown in a square, 20-cm (8-inch) Pyrex roasting pan. Insert the rosemary branches in the centre of the roast at regular intervals. Fold the branches over the top and down the outside between the ribs, slipping them under the roast to hold them in place. Pour the remaining jelly mixture into the centre of the crown. Refrigerate for 4 hours.

With the rack in the middle position, preheat the oven to 200°C (400°F).

Roast for 25 to 30 minutes for medium-rare meat. If necessary, cover the bones with aluminum foil to prevent scorching. Remove from oven, tent with foil and let rest for 10 minutes. Slice and serve immediately with colourful vegetables, such as green beans, yellow carrots or mini squash, and Herbed Potato Crisps.

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