From: Chef Jeremy Barlow, Tayst Restaurant, Nashville, TN. Yield: 40-50 appetizer servings. 3 rib racks, American Lamb spareribs as needed, spice mix (recipe follows) Spice Mix: 1 Tbsp. paprika 1 Tbsp. coriander ¼ Tbsp. sarsaparilla 1 Tbsp. ginger, powdered 1/10 Tbsp. crushed red pepper 1 Tbsp. brown sugar ¼ Tbsp. lemon zest ⅕ Tbsp. smoked sea salt Lamb Neck: 2 American Lamb Necks 4 large carrots 2 onions 1 bunch celery 12 cloves garlic 3 fennel to taste, salt and pepper ...

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