Falls apart when it comes out of the ring mold - I think I either had too much liquid or didn't press firmly enough. Tasted great, looked deflated compared to yours. I looked at the recipe in Simply French and the one I used, and they are just slightly different. First, she calls for a mold with a bottom, more of a tart pan, and mine uses an open ring. Second, she wants you to cover the entire bottom with the eggplant/zucchini, while mine covers only about 1.5 cm with each strip. I think the latter could be your issue. You definitely want to tamp the lamb in well. The major difference, however, is that mine shows that you fill with lamb almost all the way up, then fold the strips over, then top with a bit of tomato sauce on top of the folded over strips, then put the pinwheel on. You don't combine the lamb and tomato, which I believe is where you are getting too much moisture. Try it that way, and make sure the mold is well buttered. Mine came out really easily. I didn't even have to push.