Roast Rack of Lamb with Rosemary Sauce

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1 teaspoon minced garlic

1/2 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-teaspoon bread crumbs

1 rack of lamb, Frenched

Rosemary sauce, recipe follows

Rosemary Sauce:

1 pint vegetable stock

3 sprigs fresh rosemary

1 pint lamb demi-glace

2 tablespoons cornstarch

3 tablespoons port

Salt and freshly ground black pepper, to taste