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Lamb Stew With Herbes De Provence - Recipe Cost

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2 lb lamb fillet, shoulder or possibly leg trimmed of fat, and cut into 1" cubes

1 Tbsp. Emeril's Essence (see Bayou Blast recipe)

1 Tbsp. herbes de Provence (listed below)

1/4 tsp freshly-grnd black pepper

1/4 c. dry majoram

1 tsp dry lavender blossoms

Ingredients	Per Serving Qty	Common Price	Price per Serving
2 Tbsp. extra virgin olive oil	1 1/2 teaspoons	$5.99 per 16 fluid ounces	$0.09
1/2 c. minced yellow onions	2 tablespoons	$0.79 per pound	$0.03
1/2 c. diced peeled sweet potatoes	2 tablespoons	$1.49 per pound	$0.05
1/2 c. minced carrots	2 tablespoons	$1.49 per pound	$0.05
1 Tbsp. chopped garlic	3/4 teaspoon	$4.00 per pound	$0.02
1/2 c. minced peeled seeded Italian plum (1 or possibly 2 tomatoes) tomatoes	2 tablespoons	$2.49 per pound	$0.11
1/2 tsp salt	1/8 teaspoon	$2.91 per 16 ounces	$0.00
1 c. dry red wine	1/4 cup	$0.35 per fluid ounce	$0.70
3 c. lamb or possibly beef stock (or possibly canned low-sodium beef broth) French or possibly Italian bread accompaniment	3/4 cup	$6.99 per pound	$2.73
1/4 c. dry thyme	1 tablespoon	$1.97 per 2 ounces	$0.10
1/4 c. dry savory	1 tablespoon	$1.97 per 2 ounces	$0.15
2 Tbsp. dry oregano	1 1/2 teaspoons	$3.89 per 3/4 ounces	$0.27
1 Tbsp. dry rosemary	3/4 teaspoon	$2.59 per 1 1/4 ounces	$0.06
Total per Serving			$4.40
Total Recipe			$17.59