12 oz. ground lamb
1/2 c. chopped onion
1 c. elbow macaroni
8 oz. tomato sauce
1/4 c. grated Parmesan cheese
1/4 tsp. thyme
1/4 tsp. cinnamon
1 1/2 c. skim milk
2 slightly beaten eggs
3 tbsp. flour

In saucepan cook lamb and onion until brown. Drain well. Stir in cooked macaroni, tomato sauce, 2 tablespoons cheese, 1/2 teaspoon salt, thyme and cinnamon. Spread mixture into a 10 x 10 x 2 inch baking dish. In jar shake 1/2 cup milk, flour and 1/2 teaspoon salt. Add to saucepan with remaining milk. Cook and stir until mixture thickens and bubbles. Cook and stir 2 minutes more. Gradually stir about 1/2 cup of sauce into eggs. Return to remaining hot mixture in saucepan stirring rapidly to combine. Stir in remaining cheese. Pour over meat mixture, sprinkle with cinnamon. Bake at 375 degrees 30 to 35 minutes. Let stand 10 minutes before serving.