6 Servings 20 min Cook
1 Oz Ground Lamb
1 Onion Onions
2 Cloves, minced Garlic
1/2 Can (29 oz) (401 x 411) Tomato Puree
1/4 Cup Honey
2 Tsp Rosemary
1 Dash Salt
1 Dash Pepper
12 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
5 Oz Goat Cheese
2 Cup Spinach
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.
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.
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.
Recipe inspired by: http://www.