-
1
Heat oven to 400F (200C).
-
2
Grease an 8-inch square baking dish or other 2-quart baking dish.
-
3
Prick potatoes with fork.
-
4
Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10 to 12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5 to 7 minutes on high, rearranging potatoes once) until tender.
-
5
When cool enough to handle, cut in 1/2 inch thick slices.
-
6
Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink.
-
7
Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon.
-
8
Bring to a boil; reduce heat to low.
-
9
Cover and simmer 12 minutes stirring occasionally, until barley is tender.
-
10
In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended.
-
11
Place 1/2 the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface).
-
12
Spoon on lamb mixture; top with remaining potatoes.
-
13
Pour milk mixture evenly over top.
-
14
Sprinkle with cheese.
-
15
Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned.
-
16
Let stand 5 minutes before serving.
-
17
Heat remaining tomato sauce in microwave or small saucepan.
-
18
Spoon some on each serving.
