Pepper-crusted Lamb with Plum Chutney

== Description ==
Serves: 4
== Ingredients ==
* rib eye fillet of lamb
* ½ cup mint jelly
* ¼ cup ground pepper
=== Plum Chutney ===
* ½ cup cranberry sauce
* ½ cup canned plums drained and chopped
* ⅓ 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 
=== Plum 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.
__NOTOC__
Category:Australian Meat Dishes
Category:Plum Recipes
Category:Mint jelly Recipes
Category:Rosemary Recipes
Category:Balsamic vinegar Recipes
Category:Prepared cranberry sauce Recipes
Category:Brown sugar Recipes
Category:Yogurt Recipes
Category:Bacon Recipes
Category:Lamb fillet Recipes
Category:Potato Recipes
Category:Recipes that need photos