Pepper-crusted Lamb with Plum Chutney

==Description==
===Ingredients===
*Rib eye Fillet of Lamb
*1/2 cup Mint Jelly 
*1/4 cup Ground Pepper
plum Chutney
*1/2 cup Cranberry Sauce 
*1/2 cup canned plums drained and chopped
*1/3 Balsamic Vinegar 
*2 tablespoons sifted Brown Sugar 
*1 tablespoon fresh Rosemary, chopped
===Directions===
* Preheat oven to moderate 180°C (375°F).
* Brush Lamb with mint jelly.
* Place pepper on a greaseproof sheet and roll Lamb fillet to coat evenly.
* Place Lamb onto an oiled baking dish and bake for twenty minutes. 
* Let stand for 10 minutes before slicing
* Chutney: combine all ingredients in a saucepan and bring slowly to the boil, stirring until the Sugar is dissolved. 
* Reduce to a simmer and cook, uncovered, for 20 minutes or until the mixture thickens. 
* Chutney can be made up to three days ahead and stored in the refrigerator until required.
* Serve with baked potatoes, baked garlic and a salad of green leaves topped with fried Bacon and bottled French dressing mixed with yoghurt, salt and pepper to taste.
Serves: 4
===Other Links===
==See also==
Category:Australian Meat Dishes
Category:Meat Dishes
Category:Recipes
Category:Australian Recipes
Category:Cranberry Recipes
Category:Plum Recipes
Category:Mint Recipes
Category:Rosemary Recipes
Category:Balsamic vinegar Recipes
Category:Cranberry sauce Recipes
Category:Brown sugar Recipes
Category:Rosemary Recipes
Category:Yogurt Recipes
Category:Pepper Recipes
Category:Garlic Recipes
Category:Bacon Recipes
Category:Sugar Recipes
Category:Granulated sugar Recipes
Category:Lamb Recipes
Category:Salt Recipes
Category:Plum Recipes
Category:Mint Recipes
Category:Potato Recipes
Category:Recipes that need photos