Meh. With ingredients like brie and mango chutney I expected it to be more flavorful, instead I found it very bland. It wasn't bad, I just would find a better use of my ingredients for next time.

YUM!!! I picked this recipe to serve for Easter dinner, based on the reviews, but really, I was thinking- it can't be THAT good, maybe they didn't publish the bad reviews. Don't think that- this is awesome, awesome lamb! It didn't have that heavy gamey taste and the crusty part was so yummy! Instead of breadcrumbs I used crushed breakfast cereal, because I didn't have breadcrumbs at home, and I used less salt (based on other reviews) I also used fresh thyme along with the rosemary and I cooked the meat longer, because I like mine well done. When I first read the directions, I was afraid it would be difficult, but after I started it was so easy. I never imagined that it could be so easy, quick and look great for presentation, too. Everybody enjoyed it and I will be making this again!

I used what I had in the cupboard for this recipe; gram masala, pepper, chili powder, salt, curry powder cinnamon and cloves for the marinade. Gram masala has many of the spices listed here, so it substituted just fine. I put it in a sealable bag and let it sit overnight. I made this recipe as a stew with sweet potatoes and carrots, adding them after the lamb had browned. Then I added pieces of shaved ginger (I didn't have ground ginger) and minced garlic. I used chicken broth and water to make it a stew. My husband said it was 'okay' at first. But then, after sitting in the fridge for a day, I served it to him over rice and he said it was awesome. He ate it all in about two minutes and said it was great. I thought it tasted fantastic both times; the curry and cinnamon tastes really blending well. The carrots and sweet potatoes went perfectly with it, too. And there was no need to steam them again of time, they softened right up while the stew stewed for about 30 min. I will be making this again.