Combine marinade ingredients in medium plastic or glass bowl. Stir ingredients until well mixed through.
Place roast into a large resealable plastic bag.
Pour marinade ingredients into bag making sure only the meat portion is covered.
Seal and place into the refrigerator in a standing position, meat side on the bottom, bones on top.
Marinate for 4 to 6 hours.
Simply add all glaze ingredients to a saucepan and simmer until fig preserves are melted through.
Once all ingredients are well combined, remove the pan from heat and let glaze cool to room temperature before using.
Preheat grill for medium-high heat.
Remove crown roast from bag and discard marinade.
Wrap each bone with aluminum foil, so they do not burn during the cooking process.
Place roast onto the grill and cook over indirect heat for 2 to 2 1/2 hours, depending on the size and thickness of the roast.
Toward the last 40 minutes of cooking, baste with fig glaze continuously.
Once the meat reaches 160 to 165 F in multiple locations, it is time to take off the grill.
Place onto a large cutting board and tent with aluminum foil. Let rest for 10 minutes before carving.
Heat olive oil in a large pan.
Add shallots and cook for 2 to 3 minutes constantly stirring, add chicken broth and bring to a light bubble for 1 to 2 minutes.
Add remaining ingredients and let simmer for 8 to 10 minutes, stirring occasionally.
To thicken the sauce, simply combine 1/4 cup/60 mL of cold water with 1 heaping teaspoon of cornstarch in a small dish.
Increase heat to medium-high on the stove, letting the sauce come to a bubble.
Slowly pour in cornstarch mixture, making sure to stir so lumps do not form. A whisk is your best friend for this job. The sauce should thicken quickly. Once this happens, remove the pan from heat.