Recipe By :
Serving Size : 4 Preparation Time :20:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium red skin potatoes (4 oz ea)
water
8 ounces lean ground lamb
1 medium onion -- chopped fine
1/2 cup quick-cooking barley
1 can (15 oz) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 cup milk
3 eggs
1/4 teaspoon salt
1/4 cup grated parmesan cheese
1. Heat oven to 400F. Grease an 8-inch square baking dish or other
2-quart baking dish.
2. Prick potatoes with fork. Cook until tender, either in 2 inches of
boiling water in a tightly
covered saucepan 10-12 minutes (OR in a covered microwave-safe bowl
with 2 tablespoons
water 5-7 minutes on high, rearranging potatoes once) until tender. When
cool enough to
handle, cut in 1/2 inch thick slices.
3. Meanwhile cook lamb and onion in a large nonstick skillet over medium
heat 5 minutes, stirring
to break up meat, until no longer pink. Add 1 cup water, the barley, 1
cup of the tomato sauce, the
oregano, 1/4 teaspoon pepper and the cinnamon. Bring to a boil; reduce
heat to low. Cover and
simmer 12 minutes stirring occasionally, until barley is tender.
4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4
teaspoon pepper until blended.
5. Place 1/2 the potato slices in a single layer on bottom of prepared
dish ( Potatoes will not cover entire
surface). Spoon on lamb mixture; top with remaining potatoes. Pour milk
mixture evenly over top. Sprinkle
with cheese.
6. Bake 35 minutes of until a knife inserted in center comes out clean,
and top is lightly browned. Let stand 5 minutes before serving.
7. Heat remaining tomato sauce in microwave or small saucepan. Spoon
some
on each serving.
Per serving:
483 cal, 24 g protein, 49 g carb, 21 g fat, 213 chol, 992 mg sodium
