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Greek Lemon Potatoes
Dinner Greek

Greek Lemon Potatoes

4.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes in a single layer in a large baking dish or roasting pan.
  3. 3 Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  4. 4 Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

By Allrecipes Editorial Team

Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M

Easy Red Bell Pepper and Feta Salad
Salad Greek

Easy Red Bell Pepper and Feta Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine bell peppers, feta cheese, and onion in a large bowl.
  2. 2 Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

By Barbara Sauermann

Greek-Inspired Gemelli Pasta Salad
Lunch Greek

Greek-Inspired Gemelli Pasta Salad

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
  3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch

Greek Veggie Salad II
Lunch Greek

Greek Veggie Salad II

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

By Lauren Brown

Mint Crusted Rack of Lamb
Dinner Greek

Mint Crusted Rack of Lamb

4.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
  2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
  3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
  4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
  5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
  6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
  7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
  8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce
Dinner Greek

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

Prep
30 min
Cook
15 min
Total
1485 min

Instructions

  1. 1 Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
  2. 2 Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
  3. 3 Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
  5. 5 Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
  6. 6 Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

By SwagDaddy

Brown Sugar and Mustard Ham Glaze
Pantry American

Brown Sugar and Mustard Ham Glaze

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill

Honey Mustard Sauce
Dinner

Honey Mustard Sauce

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Mustard-Cream Pan Sauce

Mustard-Cream Pan Sauce

3.9

Prep
Cook
Total

Instructions

  1. 1 Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

By USA WEEKEND columnist Pam Anderson

Dipping Sauce for Coconut Shrimp

Dipping Sauce for Coconut Shrimp

4.7

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Whisk orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

By abcd1234

Tangy Broccoli
Dinner

Tangy Broccoli

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Steam broccoli until tender-crisp.
  2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

KC's Smoked Brisket
Dinner American

KC's Smoked Brisket

4.8

Prep
10 min
Cook
375 min
Total
895 min

Instructions

  1. 1 Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
  2. 2 Remove brisket from the refrigerator and bring to room temperature.
  3. 3 Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
  4. 4 Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
  5. 5 Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

By Kevinlost

Dijon-Style Artichoke Dip
Appetizer

Dijon-Style Artichoke Dip

3.7

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

By MOLSON7

Cindy's Sausage Rolls
Appetizer American

Cindy's Sausage Rolls

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. 2 Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound sausage onto each pie crust. Flatten sausage down with a spatula. Roll pie crust mixture up like a jelly roll. Slice roll into 1/2-inch circular pieces.
  3. 3 Bake for 18 minutes or until sausage is cooked.

By Cindy Whaling

Mustard Chicken
Dinner American

Mustard Chicken

4.4

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13-inch baking dish.
  3. 3 Bake for 50 to 60 minutes or until chicken is cooked through and juices run clear.

By Juliet

Grilled Ham
Dinner American

Grilled Ham

4.8

Prep
10 min
Cook
150 min
Total
190 min

Instructions

  1. 1 Preheat the grill to 350 degrees F (175 degrees C). Mix brown sugar and mustard together in a bowl until a paste forms.
  2. 2 Place ham onto a large piece of heavy-duty aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham into a disposable grill pan.
  3. 3 Grill ham on the preheated grill until heated through, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove ham from the grill and let rest for 30 minutes before slicing.

By Kris

Dad's Candied Salmon
Dinner

Dad's Candied Salmon

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C).
  2. 2 Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
  3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

By MrsUnionjack

Homemade Mustard

Homemade Mustard

2.9

Prep
5 min
Cook
185 min
Total
410 min

Instructions

  1. 1 In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
  2. 2 Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

By sara

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Hal's Wine Mustard
French

Hal's Wine Mustard

4.2

Prep
2 min
Cook
8 min
Total
10 min

Instructions

  1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Spicy Brussels Sprout Chips
Appetizer

Spicy Brussels Sprout Chips

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
  2. 2 Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
  3. 3 Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
  4. 4 Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.

By Matt Wencl

Mock Hollandaise Sauce

Mock Hollandaise Sauce

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
  2. 2 Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.

By chellebelle