| 2 tablespoons extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 5 to 6 pound leg of lamb, boned, excess fat removed, butterflied |
11 oz |
$7.99 per pound
|
$5.49 |
| 3 red bell peppers |
3/8 bell peppers |
$3.29 per pound
|
$0.32 |
| 5 tablespoons extra virgin olive oil |
1 7/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/4 cup almonds, skinned |
1 1/2 teaspoons |
$4.79 per 6 ounces
|
$0.08 |
| 1 ½ cups tomatoes, peeled, seeded, chopped, fresh or canned |
3 tablespoons |
$1.99 per pound
|
$0.12 |
| 1 clove garlic, minced |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 teaspoons sweet paprika |
1/4 teaspoon |
$1.79 per ounce
|
$0.03 |
| 1/2 teaspoon crushed red pepper flakes |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 4 tablespoons Spanish sherry vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| Flat-leaf parsley leaves as a garnish |
1/8 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$6.30 |
| Total Recipe |
$50.38 |
Suggestions?