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

 * 1) Preheat oven to moderate 180°C (375°F).
 * 2) Brush lamb with mint jelly.
 * 3) Place pepper on a greaseproof sheet and roll lamb fillet to coat evenly.
 * 4) Place lamb onto an oiled baking dish and bake for twenty minutes.
 * 5) Let stand for 10 minutes before slicing

Plum Chutney

 * 1) Combine all ingredients in a saucepan and bring slowly to the boil, stirring until the sugar is dissolved.
 * 2) Reduce to a simmer and cook, uncovered, for 20 minutes or until the mixture thickens.
 * 3) Chutney can be made up to three days ahead and stored in the refrigerator until required.
 * 4) 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.