Pepper-crusted Lamb with Plum Chutney

Pat the rib eye fillet of lamb dry with paper towels to remove excess moisture, then season generously with salt.

Spread the ground pepper evenly on a flat plate or cutting board, then roll the lamb fillet in the pepper to coat all sides thoroughly.

Heat a heavy-based skillet or frying pan over medium-high heat until hot, then place the pepper-crusted lamb in the pan.

Cook the lamb for 8–10 minutes, turning occasionally, until the pepper crust is dark and fragrant and the meat reaches medium-rare (internal temperature of 57–63°C).

Transfer the cooked lamb to a warm plate and rest for 5 minutes to allow the juices to redistribute.

Warm the mint jelly gently in a small saucepan over low heat, stirring occasionally, until it reaches a pourable consistency.

Slice the rested lamb into portions and arrange on serving plates, then drizzle or dollop the warm mint jelly over the top to serve.