Honey-Rosemary Lamb Sandwich

Prep and Cook Time: about 25 minutes

Total: 25 minutes
Yield: Makes 6 servings

Ingredients

• 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

Preparation

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.

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.

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.

Nutritional Information

Calories:

584 (48% from fat)

Protein:

32g

Fat:

31g (sat 10)

Carbohydrate:

63g

Fiber:

4.6g

Sodium:

836mg

Cholesterol:

89mg