Pepper-crusted Lamb with Plum Chutney

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] 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

[edit] 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

[edit] Other Links

[edit] See also