Honey-Rosemary Lamb Sandwich

- Ann Stratton
Ann Stratton

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!

Total time: 25 minutes
Yields: Makes 6 servings


calories 584

caloriesfromfat 48%

protein 32g

fat 31g

satfat 10g

carbohydrate 63g

fiber 4.6g

sodium 836mg

cholesterol 89mg


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

How to Make It

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.

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.

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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