Honey-Rosemary Lamb Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve up a delicious lamb sandwich to your hungry crew this weekend. The unique blend of flavors makes this lamb sandwich recipe memorable, and indulgent! 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 |
Directions:
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.
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