Pepper-Crusted Lamb with Plum Chutney

Ingredients:
Rib eye fillet of lamb, sufficient to serve four
1/2 cup mint jelly
1/4 cup Blue Mt. Ground pepper Or 1/3 cup black pepper

Plum Chutney:
1/2 cup cranberry sauce
1/2 cup canned plums drained and chopped
1/3 cup balsamic vinegar
2 tablespoons sifted brown sugar
1 tablespoon fresh rosemary, chopped

Directions:
Preheat oven to 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.

Recipe found at InMamasKitchen.com