"Sometimes I change up the recipe and top this casserole with crumbled feta cheese. I like serving it with a simple Greek salad, pita bread, and a great red wine." —Christine Datian, Las Vegas
Cooking Light SEPTEMBER 2008
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.
2. Preheat oven to 350°.
3. Recoat pan with cooking spray. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.
4. Arrange half of potato slices in a 13 x 9–inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350° for 30 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.
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