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.