Mustard Sauce:

  1. Heat the olive oil in a small sauce pan over low heat.
  2. Add the garlic confit and stir.
  3. Add the whole grain mustard and stir.
  4. Increase the heat to medium, add the cashew milk and the remaining mustard and whisk until smooth.
  5. When the sauce starts to simmer, lower the heat to prevent scorching.
  6. Adjust seasoning with salt and pepper, to taste.
  7. Remove from the heat and keep warm until ready for assembly.


  1. Warm a serving plate and hold in reserve.
  2. Heat the olive oil in a medium sauté pan. Toss in the clipped and cleaned spinach.
  3. Sauté till the spinach wilts, season quickly with salt and pepper. Keep warm.

Redefine Lamb Flank:

  1. Remove the Redefine Lamb Flank from the package.
  2. Slice the Redefine Lamb Flank, against the grain, into three medallions, 3cm (1.18 inches) in wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.
  7. Arrange the Redefine Lamb Flank on the reserved warmed plate, place some spinach alongside the Redefine Lamb Flank slices.
  8. Generously sauce the Redefine Lamb Flank.
  9. Serve
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Mustard Sauce

30g (2 tbsps.) olive oil

45g (3tbsps.) Dijon mustard

5g (1 tsp.) whole grain Dijon mustard

10g (2 tsps.) garlic confit

250ml (9 fl. oz) cashew milk

salt to taste

freshly ground black pepper, to taste

Sauteed Spinach

300g (11 oz) New Zealand spinach

30g (2 tbsps.) olive oil

salt, to taste

freshly ground black pepper, to taste