Have a butcher cut and tie a crown roast for you, allowing 2 ribs per person. Pre-heat oven to 450F degrees. Rub the garlic all over the lamb, cover the ends of the bones with
aluminum foil. Place the lamb on a roasting pan, and place in the oven. Immediately reduce the heat to 350F degrees and bake at 20 minutes per pound, or until internal temperature is 160F degrees. During the last
hour, place the rice pilaf in the center of the crown roast. The pilaf may need covering with foil to prevent over-browning.