From: Executive Chef Duane Keller, Moon Bay Restaurant, The Gaylord National Resort and Convention Center, National Harbor, MD. Yield: 12 servings. 3 American Lamb racks, frenched to rib eye ¼ cup olive oil 6 cloves garlic as needed, salt and pepper Port-Infused Fig and Apricot Chutney: 2 cups port wine 8 oz. light brown sugar, packed 4 shallots, chopped 1 lemon, zested 1 cinnamon stick 1 tsp. kosher salt ¼ tsp. ground allspice ⅛ tsp. ground cloves 1 lb. firm fresh figs, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick. 

Already registered? here.