| 5 lb Leg of lamb, boneless |
10 oz |
$7.99 per pound
|
$4.99 |
| 1 c. Extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1/2 c. Red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.14 |
| 2 Tbsp. Garlic, chopped |
3/4 teaspoon |
$4.00 per pound
|
$0.02 |
| 1/2 c. Parsley, minced |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1/2 c. Dill, minced |
1 tablespoon |
$2.59 per 2/3 ounces
|
$0.08 |
| 4 Tbsp. Dry oregano, rubbed Black pepper |
1 1/2 teaspoons |
$3.89 per 3/4 ounces
|
$0.27 |
| Total per Serving |
$5.95 |
| Total Recipe |
$47.58 |
Suggestions?