Pepper-crusted Lamb with Plum Chutney

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