Honey-Rosemary Lamb Sandwich Recipe – Sunset Magazine
Ingredients 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
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Cooking tools:
- Chef's knife
- Cutting board
- Garlic press
- Can opener
- Measuring cup
- Measuring spoon
- Skillet
- Wooden spoon
- Stove
- Colander
- Salad spinner
- Bread knife
Ingredients
- 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
- 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
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