A traditional Australian Sunday roast in high tea form. Also perfect for a cocktail party. This was one of a trio of recipes I cooked outside historic Albury railway station, taking my inspiration from foods popular during the times of grand train travel.

Servings: 30
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:
2 tablespoons (40ml) olive oil
200g lamb fillet (eye of the loin)
2 tablespoons (40ml) white wine vinegar
2 teaspoons caster sugar
¼ cup shredded mint leaves

Mustard Pikelets
1 cup (160g) wholemeal self-raising flour
1 egg
½ cup (125ml) milk
2 tablespoons (40ml) olive oil
2 tablespoons seeded mustard
Butter, to cook

  1. To make Mustard pikelets place flour in a large bowl, make a well in the centre and add egg, milk, olive oil and mustard.  Whisk until smooth.   Melt a teaspoon of butter in a non-stick frying pan.  Place a heaped teaspoon of mixture into the foaming butter.  Cook until set around the edges, flip over and cook for another minute or until golden and cooked through.  Drain on paper towel and repeat with remaining mixture, cleaning the pan after each batch with paper towel.
  2. Once the pikelets are cooked, heat a tablespoon olive oil in the pan over medium heat.  Season lamb fillet with salt and pepper and cook for three minutes before turning and cooking for an additional minute for medium or longer if desired. Remove from pan to chopping board, cover with foil and set aside to rest for five minutes before slicing into very fine slices.
  3. Whisk white wine vinegar and caster sugar with remaining tablespoon olive oil in a medium bowl.  Add mint and sliced lamb and season to taste with salt and pepper.
  4. Serve pikelets topped with dressed slices of lamb.

Wine: The soft, gentle flavours of a merlot go well here.