Honey-Rosemary Lamb Sandwich

Ingredients

• Ground lamb

  Raw

  24 oz or 680g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato puree

  Canned, without salt added

  1 ½ cup or 375g

• Honey

  4 tbsp or 84g

• Rosemary

  Fresh

  2 tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sourdough bread

  French or vienna

  12 slice, small or 384g

• Goat cheese

  Soft type

  5 oz or 142g

• Spinach

  Raw

  2 cup or 60g

Directions

1. In a 10-12 inch frying pan over high heat, crumble the lamb with a wooden spoon, stirring often until lightly browned, about 8-10 minutes. Remove the meat with a slotted spoon and discard all but 1 tablespoon of fat from the pan.
2. Return the meat to the pan; add the onion and garlic. Stir occasionally until the onion begins to brown, about 4-6 minutes. Add the tomato purée, honey, and rosemary; stir occasionally until hot, about 2 minutes. Season with salt and pepper to taste.
3. Place sourdough slices on plates and spread with goat cheese; cover with spinach leaves. Spoon the lamb mixture over the spinach and place the tops in position. Enjoy!