Dec 11: Par Baked Roll Stuffed with Braised Lamb Shank; Rib Roast, Asparagus and French Onion “Dip”


We heated half the remaining lamb shank and stuffed it in a panini roll finished in the oven and smeared it with Trader Joe’s new Blue Cheese Mustard. The new mustard is surprisingly good and worked perfectly with the lamb.

  • Panini roll is 63c
  • Half of a serve of lamb divided between two ┬áis $2.40 per serve
  • Add 40c for the mustard.

A great lunch for $3.43 per serve.


Time to repeat the prime rib meal from Saturday night, and use up some left over French onion soup. The prime rib was sliced thin (English cut) and reheated in the French onion soup.

The asparagus was reheated in the panini press, where it had been cooked. We served the French onion soup as a dip, which worked okay.

  • The prime rib as $39.09 but we’ll get five very (very) generous serves from that, or $7.81 per serve, which is double what you’d get in a steak house
  • Asparagus was $4.03 and we used the remaining half, or $1.00 per serve
  • A serve of the French onion soup is 76c for a half serve.

Reheating the beef in the soup was exactly the right path. We kept it low on the induction cooktop set to 140F so we did not overcook the beef. The French onion soup made an adequate dip. A good meal for $9.57 per serve.


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