Honey-Rosemary Lamb Sandwich

Ingredients

• Ground lamb

  Raw

  4 oz or 113g

• Onions

  Raw

  ³⁄₁₆ medium or 18g

• Garlic

  Raw

  ⅓ cloves, minced or 1g

• Tomato puree

  Canned, without salt added

  ¹⁄₁₆ can (29 oz) (401 x 411) or 68g

• Honey

  ⅔ tbsp or 14g

• Rosemary

  Fresh

  ⅓ tsp or 0.2g

• Salt

  Table

  ³⁄₁₆ dash or 0.07g

• Pepper

  Spices, black

  ³⁄₁₆ dash or 0.02g

• Sourdough bread

  French or vienna

  2 slice, small or 64g

• Goat cheese

  Soft type

  ¹³⁄₁₆ oz or 24g

• Spinach

  Raw

  ⅓ cup or 10g

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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