Honey-Rosemary Lamb Sandwich

1 1/2 pounds ground lean lamb

1 onion (8 oz.), chopped

2 cloves garlic, minced or pressed

1 can (15 oz.) tomato purée

1/4 cup honey

2 teaspoons finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary

Salt and pepper

6 flat sandwich rolls (about 3 oz. each), such as ciabatta or sourdough, split

3 to 5 ounces fresh chèvre (goat cheese)

About 2 cups baby spinach leaves (2 oz.), rinsed and crisped

Step 1

In a 10- to 12-inch frying pan over high heat, crumble lamb with a wooden spoon, stirring often until lightly browned, about 8 minutes. Remove meat with a slotted spoon and discard all but 1 tablespoon fat from pan.

Step 2

Return meat to pan; add onion and garlic. Stir occasionally until onion begins to brown, about 4 minutes. Add tomato purée, honey, and rosemary; stir occasionally until hot, about 2 minutes. Add salt and pepper to taste.

Step 3

Set roll bottoms on plates and spread with goat cheese; cover with baby spinach leaves. Spoon lamb mixture over spinach and set tops in place.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 584Calories from Fat 48

% Daily Value *
Total Fat 31g48%

Saturated Fat 10g50%
Cholesterol 89mg30%
Sodium 836mg35%
Total Carbohydrate 63g21%

Dietary Fiber 4.6g19%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Honey-Rosemary Lamb Sandwich