Honey-Rosemary Lamb Sandwich

Ingredients

• 2 oz baby spinach leaves rinsed
• 3 ounces chèvre fresh (goat cheese)
• 2 teaspoons rosemary leaves dried fresh finely chopped
• 2 cloves garlic minced pressed
• 0.3 cup honey 
• 1.5 pounds lamb lean
• 8 oz onion chopped
• 6 servings salt and pepper 
• 18 oz flat sandwich rolls split such as ciabatta or sourdough,
• 15 oz tomato purée canned

Equipment

• frying pan
• wooden spoon
• slotted spoon

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.
2. Remove meat with a slotted spoon and discard all but 1 tablespoon fat from pan.
3. Return meat to pan; add onion and garlic. Stir occasionally until onion begins to brown, about 4 minutes.
4. Add tomato pure, honey, and rosemary; stir occasionally until hot, about 2 minutes.
5. Add salt and pepper to taste.
6. 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.