Guard of Honour

• 2 best ends of lamb, chined
• Cherries
• Cutlet frills
• Watercress to garnish

Trim the fat and skin from the ends of the rib bones so that 1 in. of bone protrudes. Stand the two joints close together in a roasting tin so that the tips of the bones cross each other like the swords in a guard of honour. Cover the bone tips with foil to prevent them burning during cooking. Bake in a moderate oven, 3