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.
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.
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.
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 Florida Grapefruit Chutney on top of each.