Magazine article Sunset

Sweet and Tangy

Magazine article Sunset

Sweet and Tangy

Article excerpt

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 ½ pounds ground lean lamb

1 onion (8 oz.), chopped

2 cloves garlic, minced or pressed

1 can (15 oz.) tomato purée

¼ 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 chèvre (goat cheese)

About 2 cups baby spinach leaves (2 oz. …

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