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