For those of you who either know me or have read my early blog posts, you know I love lamb! Any type and any style, from lamb ragu, to raw, steak tartar-style, or even in wontons. This dish was something quick for a weekend lunch, but loaded with flavor. I happened upon the recipe in Sunset magazine, Honey-Rosemary Lamb Sandwich. Interestingly enough, the lamb recipes I've recently made, all contain ground lamb.
Up until a short time ago, it was very difficult to find ground lamb anywhere. The stores have lamb chops, shoulder and round bone cuts, and my personal favorite, the lamb loin chop. I enjoy broiling the thick loin chops so they are still rare and very juicy inside. I've been very happy to see my local store start carrying ground lamb on a regular basis. Which, in turn, meant new recipes to try!
In this recipe, you start off browning the lamb and then adding onion and garlic to the mixture. After some tomato puree is poured in, the next ingredients are the flavor boosters - honey and fresh rosemary. I went with what the recipe called for, 1/4 cup of honey, but I personally found it a tad on the sweet side. The 2 teaspoons of finely chopped fresh rosemary added a wonderful aroma to this sloppy joe-like combination.
On the bun, you spread goat cheese, top that with fresh spinach, and then the lamb mixture. Once it was all together, the sweetness was cut by the goat cheese and it was quite good. All in all, it is a tasty lamb sandwich.