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Roast Rack Of Lamb On Parsnip Puree With Devilled Kidneys - Recipe Cost

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

2 x Racks best end Spring Lamb

Â Â Salt & Freshly Grnd Pepper

Â Â Swirl of Extra virgin olive oil

8 x Lamb's Kidneys

2 tsp Worcester Sauce

Â Â Grated Fresh Nutmeg

Â Â Salt to taste

Ingredients	Per Serving Qty	Common Price	Price per Serving
2 x Cloves Garlic, cut into fine slivers	1/2 garlic cloves	$4.00 per pound	$0.01
1 x Lemon	1/4 lemon	$0.80 per item	$0.20
1 x Stem Fresh Rosemary	1/4 stem	$0.99 per pound	$0.08
30 gm Butter	7 1/2 g	$3.99 per 16 ounces	$0.07
2 tsp Tomato Puree	1/2 teaspoon	$1.29 per 6 ounces	$0.02
3 tsp Grain Mustard	3/4 teaspoon	$2.69 per 8 ounces	$0.04
1 tsp Soy Sauce	1/4 teaspoon	$2.59 per 10 fluid ounces	$0.01
2 Tbsp. Red Wine	1 1/2 teaspoons	$0.35 per fluid ounce	$0.09
1 Tbsp. Red Wine Vinegar	3/4 teaspoon	$3.39 per 12 fluid ounces	$0.04
1 tsp Freshly Minced Parsley or possibly Chives to garnish	1/4 teaspoon	$1.09 per cup	$0.01
250 gm Potatoes, (peeled & cut into pcs)	62 1/2 g	$0.50 per pound	$0.07
750 gm Parsnip, (peeled & cut into pcs)	187 1/2 g	$1.99 per pound	$0.82
55 gm Unsalted Butter	13 3/4 g	$3.99 per 16 ounces	$0.12
3 Tbsp. Double Cream	2 1/4 teaspoons	$3.29 per quart	$0.04
Total per Serving			$1.61
Total Recipe			$6.46