View source for Pepper-crusted Lamb with Plum Chutney

== Description ==
Serves: 4

== Ingredients ==
* rib eye [[lamb fillet|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

== Procedures ==
# 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 [[granulated sugar|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 [[potato]]es, baked [[garlic]] and a salad of green leaves topped with fried [[bacon]] and bottled french dressing mixed with [[yogurt|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]]