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Ingredients
Indulge in savory lamb chops with a juniper crust, accompanied by sweet caramelized grapefruit chutney.
- 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:
- 4 each Juniper berries
- 2 Tbsp Coriander seeds
- 2 Tbsp Fennel seeds
- 2 tsp Black peppercorns
Florida Grapefruit Chutney:
- 2 cups Florida Grapefruit segments
- ¼ cup Brown sugar
- ¼ cup Red wine vinegar
- ¼ tsp Cinnamon
- 1 each Bay leaf
- 1 Tbsp Grenadine
Instructions
- 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.
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