Pepper-crusted Lamb with Plum Chutney

A delicious Australian native spice is Blue Mt. Pepper. This is the ground leaf of the Mountain Pepper tree, which grows in the Blue Mountain rain forests of New South Wales, the rain forests of Queensland and Tasmania. The ground leaf has a very intense peppery flavour and less is required than ordinary pepper.

• 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

METHOD

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

Contributor: Margaret E. Walker

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More about Blue Mountain Pepper:

The berries of the Mountain Pepper tree are also used in food preparation. The berries are used either fresh in sauces, or dried and ground, when they provide a beautiful pink colour to a sauce along with the wonderful hot spicy taste.

 

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