Recipe by COOKGIRl
Sloppy Joe's fine-tuned! If you want, substitute Greek oregano for the rosemary. I served the lamb mixture on two different type of bread to appease all- whole wheat/ multi-grain dinner rolls and ciabatta. From Sunset Magazine, February 2006.
- 1 1⁄2 lbs ground lamb
- 1 onion, chopped (1 cup)
- 2 garlic cloves, peeled and finely minced
- 1 (15 ounce) can tomato puree
- 2 tablespoons honey
- 2 teaspoons fresh rosemary leaves or 2 teaspoons fresh Greek oregano, minced
- salt, to taste
- pepper, to taste
- 6 flat sandwich buns (approximately 3 ounces each) or 6 ciabatta (approximately 3 ounces each) or 6 sourdough bread, split (approximately 3 ounces each)
- 5 ounces goat cheese or 5 ounces chevre cheese or 5 ounces feta
- 2 cups baby spinach leaves, washed and dried
- 6 slices roasted red peppers (my addition)
Directions See How It's Made
- Brown the lamb on high heat in a non-stick skillet, crumbling the meat with a fork. Brown for about 8 minutes. Remove meat with a slotted spoon, reserving 1 tablespoon of the fat.
- Return the lamb to the pan and add the onion and garlic. Brown the mixture for about 4-5 minutes or until onion begins to brown.
- Add the tomato puree, honey, rosemary (or oregano). Stir until hot, approximately 2 minutes. Add salt and pepper to taste.
- Steam the rolls and set roll bottoms on individual dinner plates. Divide the baby spinach leaves among each roll bottom, followed by the lamb mixture, roasted bell pepper slices (if using) and the cheese. Add the roll tops, slightly off-center.
- FYI: Yield may vary depending on what type of bread you use.