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Braised Lamb w Flageolets & Winter Vegetables - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown

4 lb boneless leg of lamb- butterflied

3 ft kitchen string

2 bay leaves

3 c cooked flageolet beans (navy or great northern are good subs)

Ingredients	Per Serving Qty	Common Price	Price per Serving
1/2 c. chopped flat leaf parsley	1 tablespoon	$1.09 per cup	$0.07
1/4 c. minced fresh rosemary	1 1/2 teaspoons	$2.59 per 1 1/4 ounces	$0.12
4-5 cloves garlic, fine chopped	1/2 garlic cloves	$4.00 per pound	$0.01
1/4 t. red pepper flakes	0.03 teaspoon	$3.29 per pound	$0.00
1 t. fennel seed	1/8 teaspoon	$2.10 per 1 1/4 ounces	$0.01
1 t. juniper berries	1/8 teaspoon	$1.69 per 1 1/4 ounces	$0.01
1/2 t. lemon zest (I had Meyer handy)	0.06 teaspoon	n/a
1/4 c. olive oil	1 1/2 teaspoons	$5.99 per 16 fluid ounces	$0.09
1t. kosher salt	1/8 teaspoon	$2.91 per 16 ounces	$0.00
1t. fresh cracked pepper	1/8 teaspoon	$2.19 per pound	$0.00
2T. grapeseed oil	1/4 teaspoon	$9.99 per 16 7/8 fluid ounces	$0.02
1 c. red wine	2 tablespoons	$0.35 per fluid ounce	$0.35
1 14.5 oz can beef stock	1 7/8 fl oz	$1.29 per 14 1/2 ounces	$0.17
1 14.5 oz can chicken stock	1 7/8 fl oz	$0.99 per 14 1/2 ounces	$0.14
3 c water	1/3 cup	n/a
2 stalks celery- in 1 inch pieces	1/4 stalk	$1.99 per pound	$0.04
3-4 carrots- peeled and cut into 2 inch pieces	1/2 carrots-	$1.49 per pound	$0.09
2 small turnips- peeled and quartered	1/4 turnips-	$1.99 per pound	$0.07
2 med Yukon Gold potatoes- scrubbed and quartered	1/4 yukon gold potatoes-	$4.99 per 10 pounds	$0.06
Total per Serving			$1.27
Total Recipe			$10.18