Great recipe! Delicious. Mine did take closer to 20 mins, I think because the lamb was right out of the refrigerator. But the flavors and ease of this recipe make it outstanding.
I made it following the exact recipe and was pretty happy with the outcome. I baked it for approximately 27 minutes; lightly browned on top. I had expected the consistency to be a little more like the clafoutis I’m used to from French bakeries, but this was more custard in texture (though not eggy in taste) and a lot less cakey.
This seasoning recipe was perfect. I used it for 1 lb of ground beef. After cooking the beef, I drained it. Then added the seasoning with 2/3 cup water. Then I cooked down the water, and voila! It was perfect. Yes, it is a little spicier than the store bought stuff, but I like that.
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