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, ...
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