Recipes with Robyn’s Mustard

Mustard Mint Jelly

Mint jelly is a delicious accompaniment to roast leg of lamb or lamb chops.

Combine ½ cup of mint jelly and 1 tablespoon of Robyn’s Mustard. You can store in the refrigerator ahead of time.

Mustard Vinaigrette

  • 1/4 cup of olive oil

    1 tablespoon of balsamic vinegar

    1 tablespoon of Robyn’s Mustard

    Splash of fresh lemon juice

    Salt and pepper to taste

  • Combine with fork or whisk. Serve immediately or store in the refrigerator when ready to use.

Marinated Lamb Leg Steak with Honey Mustard Sauce

  • For the Lamb:

    Two 8 oz lamb leg steaks

    2 tablespoons Robyn’s Mustard

    ½ tsp salt per steak

    ½ tsp black pepper per steak

    3 tablespoons extra virgin olive oil

    For the Sauce:

    1/4 cup water or chicken stock

    1 tablespoon apple cider vinegar

    2 tablespoons honey

    3 tablespoons Robyn’s Mustard

    1 tablespoon cold butter

    Salt and Pepper to taste

  • The night before you plan on eating, sprinkle the salt and pepper onto each steak and spread 1 tablespo of Robyn’s Mustard onto both sides of each steak.

    Place the steaks in a plastic bag and marinate in the fridge for 2-12 hours.

    Remove the steaks from the fridge a half hour before you plan on cooking.

    Preheat a stainless steel pan over medium heat with the oil.

    After about 5 minutes, carefully lay the steaks in the pan away from you, about an inch apart.

    Sear the steaks until nicely caramelized on the first side, approximately 5 minutes.

    Flip the steaks and cook for another 3 minutes. You want it to be a nice medium in the middle (125ºF in the thickest part right before you remove from the heat). Rest the steaks for 5- 10 minutes before serving.

    While the pan is still hot, add the water/ stock, vinegar, honey and Robyn’s Mustard. Turn the heat to med/high and reduce until the sauce is thickened enough to coat a spoon. Remove it from the heat and constantly stir in the cold butter until fully combined. 

    Spoon the sauce over the steak on the plate. I like to serve this with a green vegetable and a starch.

    Enjoy!

Meatloaf

Mix one or two tablespoons of Robyn’s Mustard with ketchup and smear the mixture on the top of a meatloaf prior to baking.

Honey Mustard Sweet Potatoes

  • 2 sweet potatoes

    2 tablespoons Robyn’s Honey Mustard

    2 tablespoons extra virgin olive oil

    ½ tsp garlic powder

    ½ tsp onion powder

    Salt and pepper to taste

  • Wrap both potatoes in aluminum foil

    Roast in oven at 400ºF for 1 hour, or until a knife pierces it without any resistance

    Remove from the oven and let them sit until they cool completely

    While they’re cooling, make the sauce. Combine all other ingredients in a bowl and mix until fully combined

    Peel the skin off of the potatoes and cut into irregular, but thick pieces. Each potato should make 5 pieces or so. Toss the pieces in the sauce until thoroughly coated. Place the pieces onto a parchment lined baking sheet, making sure that they aren’t too cramped.

    Turn the broiler in your oven on high and broil the sweet potatoes on the rack furthest from the top of your oven.

    Keep an eye on them, they shouldn’t take more than 5-10 minutes. Remove from the oven when they look nice and caramelized with darkish edges.

    Enjoy as a great side dish!

Cheddary Breadcrumb and Mustard-Topped Salmon

  • For the Salmon:

    Two 6-8 oz skinless salmon filets

    2 tsp Robyn’s Mustard

    A pinch of salt per filet

    Black pepper to taste

    For the Breadcrumb Topping:

    2 tablespoon panko breadcrumbs

    1 tsp butter

    1 tsp extra virgin olive oil

    ½ tsp salt

    ½ tsp dried dill

    ¼ tsp garlic powder

    ¼ tsp onion powder

    ¼ tsp black pepper

    Zest of ½ lemon

    1 oz OR ¼ cup (packed) freshly shredded sharp white cheddar cheese

  • Preheat your oven to 400ºF. Combine all of the breadcrumb ingredients, except the cheddar, in a small nonstick pan over medium/low heat and toast until lightly browned. Move the pan often so that they toast evenly.

    Once toasted, add to a bowl and cool completely. Once cool, add the cheddar to the bowl and mix thoroughly.

    Take both salmon filets and dry off thoroughly with a paper towel. Salt and pepper lightly on both sides of the filets. With the skin side of the salmon facing down, brush the top of the filets with Robyn’s Mustard.

    Press the breadcrumb topping into the mustard evenly on top of both salmon filets. 

    Bake the topped filets on a high rack in the oven until the breadcrumb topping is browned and the sides of the fish are firm and a pastel shade of pink.

    I recommend serving this with a vegetable, a root vegetable and a lemon wedge.

Quiche

Just add a tablespoon to your favorite quiche recipe- so easy!