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Juniper-Crusted Lamb Chops with Caramelized Florida Grapefruit Chutney



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½ cup 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
Florida Grapefruit Chutney


  1. 1
    Combine Florida grapefruit juice, red wine vinegar, olive oil, shallots, garlic, rosemary and pepper. Pour over lamb chops and marinate in refrigerator for at least 30 minutes or up to 3 hours.
  2. 2
    For Juniper Crust: Combine 4 each juniper berries, 2 Tbsp coriander seeds, 2 Tbsp fennel seeds and 2 tsp black peppercorns in spice grinder. Grind to medium-coarse grind. Reserve.
  3. 3
    For Florida Grapefruit Chutney: Combine ¼ cup brown sugar and ¼ cup red wine vinegar in medium saucepot and bring to simmer over medium heat. Reduce volume by ⅓. Add 2 cups Florida grapefruit segments, ¼ tsp cinnamon, 1 each bay leaf and 1 Tbsp grenadine. Cook until liquid has evaporated and chutney is thick. Reserve.
  4. 4
    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.
  5. 5
    Serve lamb chops with 1 spoonful of Florida Grapefruit Chutney on top of each.


Pairs well with Gulf Gin Cooler and Citrus Sparkler

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