It’s hard to find smoked lamb ribs in Texas. Some pitmasters call it mutton, and there are only a handful of joints left who still bother to cook it. So when I saw that 18th & Vine Barbeque in Dallas was offering a whole rack for a $19 lunch special, I hopped in the car. Matt Dallman, the pitmaster at 18th & Vine, has played around with smoked lamb at festivals, but hasn’t served the ribs at the restaurant until now. He’s testing the waters to see whether diners will be receptive to the protein and the unusual spice mix he chose. As a tribute to his adopted nine-year-old son from Ethiopia, he used that country’s traditional berbere spice mix for the rub. “I can’t get…View Original PostThe post Lamb Ribs at 18th & Vine Are a Rare Treat For Easter appeared first on Texas Monthly.