- 125 ml Florida grapefruit juice
- 2 tbsp Red wine vinegar
- 2 tbsp Olive oil
- 2 tbsp Shallots, sliced
- 2 tsp Garlic, minced
- 2 tsp Rosemary, fresh, chopped
- Pepper to taste
- 12 each Lamb chops
- 4 each Juniper berries
- 2 tbsp Coriander seeds
- 2 tbsp Fennel seeds
- 2 tsp Black peppercorns
Florida Grapefruit Chutney:
- 50 g Brown sugar
- 60 ml Red wine vinegar
- 550 g Florida grapefruit segments
- ¼ tsp Cinnamon
- 1 each Bay leaf
- 1 tbsp Grenadine
Combine Florida grapefruit juice, red wine vinegar, olive oil, shallots, garlic, rosemary and pepper.Pour over lamb chops and marinate for at least 30 minutes or up to 3 hours.
Combine juniper berries, coriander seeds, fennel seeds and black peppercorns in spice grinder.Grind to medium-coarse grind.Reserve.
Combine brown sugar and red wine vinegar in medium saucepot and bring to simmer over medium heat.Reduce volume by 1/3.Add Florida grapefruit segments, cinnamon, bay leaf and grenadine.Cook until liquid has evaporated and chutney is thick.Reserve.
Remove lamb chops from marinade and pat dry with paper towels.Season with Juniper Crust mixture.Grill lamb chops over medium-high heat to desired temperature.
Serve lamb chops with 1 spoonful of chutney on top of each.