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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.