American Lambsickles with Port-Infused Fig and Apricot Chutney

American Lambsickles with Port-Infused Fig and Apricot Chutney

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

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TAGS: Recipes