Flavor Step - In a small skillet, heat the oil over medium heat. Add the shallots and garlic and a pinch each of salt and pepper. Cover and cook for 3 to 4 minutes, stirring from time to time. Set the pan aside to cool. Place the sage, pancetta, and some pepper in a food processor and chop to a paste. Blend in the shallots and garlic.

Preheat the oven to 450°F. Cut 1/2-inch-deep gashes 1 to 2 inches long at an angle all over the surface of the meat. Partially separate the bones from the meat. Fill each gash with some of the sage and shallot paste. Rub the remaining paste all over the meat and in between the bones and meat wherever possible. Tie the roast with string in several places to hold the bones in place.

Place the roast bone side down in a shallow roasting pan. Put it in the middle of the oven and roast for 15 minutes to sear the outside. Reduce the heat to 350°F and continue to roast for 30 minutes more. Check the internal temperature; the roast is done at 125° to 140°F for medium-rare to medium. If necessary, continue to roast, checking the temperature every 15 minutes. (You can baste if you wish, but it isn't necessary.)

When the roast reaches the desired temperature, remove it from the oven and let it rest for 10 to 20 minutes, covered loosely with foil. Remove the string and carve between each bone into thick chops and two end pieces. Serve one chop or more per person.