Lamb Terrine

Lamb Terrine

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

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