Rub the surface of the meat with a cut clove of garlic or sprinkle with rosemary. Dredge a little seasoned flour over the fatty part of the meat and rub well in to get a crisp golden finish. Wrap the bone tips with foil to prevent them from browning.
Place the two joints flat in a roasting tin and add the dripping. Set the pan in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and roast for ¼ hours. Baste occasionally.
When the roast is done, lift the joints from the tin and stand close together on a serving dish. The tips of the rib bones should cross each other like swords. Garnish the rib bones with cutlet frills. To serve cut each joint downwards into cutlets; serve with redcurrant or mint jelly and gravy made using the pan drippings.