Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Plum | 1 medium (66g) | 30 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 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.