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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
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Heat oven to 400F. Grease an 8-inch square baking dish or other 2-quart baking dish. 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. 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. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended. 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. Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned. Let stand 5 minutes before serving. Heat remaining tomato sauce in microwave or small saucepan. Spoon some on each serving.
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