Sweet and tangy: rosemary lamb makes a classic sandwich classy

If a sloppy joe evokes school cafeteria days for you, it's time for an update. Substitute lamb and honey for the beef and ketchup base to give the juicy classic intriguing new flavor. Add rosemary to the sauce (it's a natural partner for lamb) and goat cheese on the bun, and you have a sophisticated dish with all the comfort of the old joe. If you end up with some of the lamb mixture left over, try it on pasta the next night.

Honey-Rosemary Lamb Sandwich

PREP AND COOK TIME: About 25 minutes

MAKES: 6 servings

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

[ILLUSTRATION OMITTED]

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.

Per serving: 584 cal., 48% (279 cal.) from fat; 32 g protein, 31 g fat (10 g sat.); 63 g carbo (4.6 g fiber); 836 mg sodium; 89 mg chol.

PHOTOGRAPH BY ANN STRATTON

COPYRIGHT 2006 Sunset Publishing Corp.
COPYRIGHT 2006 Gale Group