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
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, rinsed, stems removed, halved (or dried figs)
8 oz. dried apricot halves
for garnish, dried apricots, figs and herbs
Brown each rack on all sides. Combine oil and garlic. Rub each rack with mixture and season with salt and pepper. Place on roasting rack and roast at 375°F for 25 to 28 minutes, or to desired degree of doneness. Remove from oven, cover and let rest. Slice between the rib chops.
For port-infused fig and apricot chutney: In large saucepan, combine port, sugar, shallots, lemon zest, cinnamon stck, salt, allspice and cloves. Bring to a boil, reduce heat and simmer until mixture is thickened and reduced by two-thrids, forming thick syrup. Remove cinnamon stick. Add figs and apricots and cook gently for approximately 30 minutes or until the figs are very soft and begin to fall apart.