Rating: 3.5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 6
  • 5 star values: 2

"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

Christine Datian, Las Vegas
Recipe by Cooking Light September 2008

Gallery

Credit: Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

369 calories; calories from fat 33%; fat 13.7g; saturated fat 5.5g; mono fat 5.5g; poly fat 1.2g; protein 21.4g; carbohydrates 40.3g; fiber 4.7g; cholesterol 127mg; iron 2.8mg; sodium 501mg; calcium 111mg.
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