Sumac Vinaigrette:

  1. Place all the ingredients for the vinaigrette in a blender. Blend until emulsified.
  2. Set aside until you are ready to prepare the sandwich.

The Redefine Lamb Flank

  1. Remove the defrosted Redefine Lamb Flank from the package.
  2. Slice the Redefine Lamb Flank, against the grain, into three medallions, 3cm (1.18 inches) 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.

The Sandwich:

  1. Peel, core and thinly slice the pears, set aside.
  2. Wash, trim and thinly slice the radishes.
  3. Spread a generous amount of Sumac vinaigrette on two slices of Rye bread.
  4. Place some pear slices interspersed with the sliced radishes on one of the prepared slices of bread. Top with slices of prepared Redefine Lamb Flank.
  5. Layer with fresh arugula and cap with the second prepared slice of rye to close the sandwich.
  6. Press the sandwich to flatten a little.
  7. Serve
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10 slices of Rye bread

3 ripe pears

1 bunch of Arugula

5 small radishes, trimmed and thinly sliced

30 g (2 tbsps.) pine nuts (optional)

Sumac Vinaigrette:

75g (5 tbsps.) sumac

10g (2 tsps.) red wine vinegar

20g (4 tsps.) Dijon mustard

50g (1 ¾ oz) date syrup (Silan)

0.5g (2 pinches) xanthan Gum

100g (3 ½ oz) water

200g (7 oz) vegetable oil

salt, to taste

freshly ground black pepper, to taste