Honey-Rosemary Lamb Sandwich

Ingredients

• Ground lamb

  Raw

  24 oz or 680g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Garlic

  Raw

  2 clove or 6g

• Tomato puree

  Canned, without salt added

  1 ⅝ cup or 411g

• Honey

  4 tbsp or 84g

• Rosemary

  Fresh

  ¹³⁄₁₆ tbsp or 1g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Sourdough bread

  French or vienna

  4 slice, large (6" x 2-1/2" x 1-3/4") 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 lamb with a wooden spoon, stirring often until lightly browned, about 8-10 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 4-6 minutes. Add tomato purée, honey, and rosemary; stir occasionally until hot, about 2 minutes. Add salt and pepper to taste.
3. Set sourdough slices on plates and spread with goat cheese; cover with baby spinach leaves. Spoon lamb mixture over spinach and set tops in place. Enjoy!

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