When you take the trouble to prepare a luscious crown roast, whether pork, lamb or beef, take that extra step to add the traditional paper frills on the rib-bone ends. You can purchase them from restaurant supply stores, but there's no real reason to do so. They are quick to make, especially if you take advantage of a simple specialty tool trick.
Things You'll Need
Traditionally, the frills are white, and plain white copy paper will work just fine. If you want to have a little fun with the little hats, use colored paper, origami or scrapbook paper, or foils.
Cut the paper into strips measuring 2 1/2 by 5 inches. You'll need one for each rib end.
Fold the papers in half lengthwise, or "hot dog style."
Clip along the folded edge with the fringing scissors, cutting about halfway to the open edge. Fringing scissors have several stacked blades to make multiple cuts at once. If you don't have fringing scissors, make small slits about 1/4 inch apart along the folded edge.
Roll the strips around your finger to curl them, adding a small bit of tape to the outside end.
Add the caps to the cooked roast and take your bows.