2 Tbsp. Extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
3 Tbsp. Minced Italian parsley |
1 1/8 teaspoons |
$1.09 per cup
|
$0.03 |
2 Tbsp. Minced fresh mint |
3/4 teaspoon |
$3.92 per ounce
|
$0.20 |
1 Tbsp. Minced fresh rosemary |
3/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.03 |
1 Tbsp. Extra virgin olive oil Coarse salt Cracked pepper Reserved bones and trim from lamb leg |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
1 Tbsp. Extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
4 x Cloves garlic, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
3/4 c. Merlot wine |
1 tablespoon |
$9.99 per 25 1/3 fluid ounces
|
$0.30 |
1 Tbsp. Cracked black pepper |
3/8 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
5 c. Chicken stock or possibly low sodium chicken bouillon |
1/2 cup |
$1.19 per 14 1/2 ounces
|
$0.43 |
1 sprg rosemary |
3/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.03 |
Total per Serving |
$1.13 |
Total Recipe |
$9.07 |