| 2 tbsp coarse dry breadcrumbs, preferably whole-wheat |
1 1/2 teaspoons |
$1.79 per 15 ounces
|
$0.01 |
| 1-1/2 tsp extra-virgin olive oil, divided |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 tsp chopped fresh rosemary, divided |
1/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.02 |
| 3/4 tsp kosher salt, divided |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 tsp freshly ground pepper, divided |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 (1 1-1/2 lb) rack of lamb, (Frenched and trimmed) |
1/4 lb |
$6.99 per pound
|
$1.75 |
| 3 tsp Dijon mustard, divided |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 1 (15 oz) can lentils, rinsed, or 1-1/3 cups cooked lentils |
3 3/4 fl oz |
$1.49 per 16 ounces
|
$0.30 |
| other tart cooking apple, finely chopped |
1/4 apple |
$1.46 per pound
|
$0.15 |
| 2 celery ribs with leaves, finely chopped |
1/2 celery |
$1.99 per pound
|
$0.09 |
| 3/4 cup low-sodium chicken broth, or water |
3 tablespoons |
$1.19 per 14 1/2 ounces
|
$0.13 |
| 2 tsp sherry vinegar, or cider vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| Total per Serving |
$2.54 |
| Total Recipe |
$10.18 |
Suggestions?