Mustard pikelets with minted lamb

For an Australian style appetiser, look no further than these succulent minted lamb pikelets. This recipe was inspired by popular food from a time of great train travel

This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95.

Visit Lyndey's website here:


2 tablespoons extra-virgin olive oil
200 g (7 oz) lamb tenderloins (fillets)
salt and freshly ground black pepper
2 tablespoons white wine vinegar
2 teaspoons caster (superfine) sugar
¼ cup shredded mint leaves

Mustard Pikelets
160 g (5 ½ oz/1 cup) wholemeal (whole-wheat) self-raising flour
1 egg
125 ml (4 fl oz/½ cup) milk
2 tablespoons extra-virgin olive oil
2 tablespoons wholegrain mustard butter to cook


  1. To make the mustard pikelets, place the flour in a large bowl, make a well in the centre and add the egg, milk, oil and mustard. Whisk until smooth.
  2. Melt a teaspoon of butter in a large non-stick frying pan. Swirl to coat the base, then place heaped teaspoons of the pikelet mixture in 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 the remaining mixture, cleaning the pan after each batch with paper towel and adding another teaspoon of butter.
  3. Heat 1 tablespoon of the olive oil in the pan over medium heat. Season the lamb with salt and pepper and cook for 3 minutes before turning and cooking for an additional minute for medium, or longer if desired.
  4. Remove from the pan, cover with foil and set aside to rest for 5 minutes before slicing into very thin slices.
  5. Whisk the white wine vinegar and caster sugar with the remaining tablespoon of oil in a medium bowl.
  6. Add the mint and sliced lamb and season to taste with salt and pepper.Serve the pikelets topped with the dressed slices of lamb and the mint leaves.