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Ann Stratton Photo by: Ann Stratton

Honey-Rosemary Lamb Sandwich

Serve up a delicious lamb sandwich to your hungry crew this weekend. The unique blend of flavors makes this lamb sandwich recipe memorable, and indulgent!

Sunset FEBRUARY 2006

  • Yield: Makes 6 servings
  • Total: 25 Minutes


  • 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 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.), 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 purée, 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.

Nutritional Information

Amount per serving
  • Calories: 584
  • Calories from fat: 48%
  • Protein: 32g
  • Fat: 31g
  • Saturated fat: 10g
  • Carbohydrate: 63g
  • Fiber: 4.6g
  • Sodium: 836mg
  • Cholesterol: 89mg

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Honey-Rosemary Lamb Sandwich Recipe