1. Heat oven to 200ºC . Grease an 20 cm square baking dish or other 2 litre baking dish.

2. Prick potatoes with fork. Cook until tender, either in 5 cm 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 cm 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, quarter teaspoon pepper and the cinnamon. Bring to a boil; reduce heat to low. Cover and simmer dozen minutes stirring occasionally, until barley is tender.

4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining quarter teaspoon pepper until blended.

5. Place half 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 Exchanges: 2 starch, 3 veg, 1.5 med-fat meat, 2.5 fat.

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