"Carrots and onions were both completely cooked to mush. Flavor was kind of bland and generic."

"They mean it when they say to wait for it to cool. I cut into mine too early and the dish filled with thin liquid right away. On the evening I cooked this, I thought it was pretty lousy. A soupy mess.

The next day as leftovers? Tasty. Creamy, great texture. I'm not sure I agree with their suggested technique for cooking the leeks though - the wat"

"I've made this recipe many times with great results. I would add a few notes though:

If you don't want to deal with the whole rotisserie, brick thing, it works perfectly well to cut off some thin slices of the meat and fry them up in a pan.

Also a cheaper and healthier alternative to lamb that works shockingly well is ground turkey. I tried it on a whim once and I was blown away at how well it worked."