Juniper Crusted Lamb Chops With Caramelised Florida Grapefruit Chutney


  • 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

Juniper Crust:

  • 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
  • ΒΌ tsp Cinnamon
  • 1 each Bay leaf
  • 1 tbsp Grenadine


Juniper Crusted Lamb Chops With Caramelised Florida Grapefruit Chutney

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.

For Juniper Crust:

Combine juniper berries, coriander seeds, fennel seeds and black peppercorns in spice grinder.Grind to medium-coarse grind.Reserve.

For Florida Grapefruit Chutney:

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.