Honey-Rosemary Lamb Sandwich

• 1 1/2 pounds ground lean lamb
• 1 onion (8 oz.), chopped
• 2 cloves garlic, minced or pressed
• 1 can (15 oz.) tomato puree
• 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 chevre (goat cheese)
• About 2 cups baby spinach leaves (2 oz.), rinsed and crisped

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. 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 minutes. Add tomato puree, honey, and rosemary; stir occasionally until hot, about 2 minutes. Add salt and pepper to taste.
3. 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.

ground lean lamb, onion, garlic, tomato puruee, honey, rosemary, salt, sandwich rolls, chuevre, baby spinach

Taken from www.myrecipes.com/recipe/honey-rosemary-lamb-sandwich (may not work)