Onions Stuffed With Lamb and Apricots Recipe

Name: Onions Stuffed With Lamb and Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium yellow onions; 5 tablespoons butter; 1 ½ cups chicken stock; 1 ½ teaspoons lemon zest, minced; 16 dried apricot halves, chopped; 12 lb ground lamb; 1 teaspoon ground cinnamon; salt and pepper; 3 tablespoons fresh parsley, finely chopped; 3 tablespoons of fresh mint, finely chopped; 2 tablespoons coarse fresh breadcrumbs

Servings: persons

6 medium yellow onions
5 tablespoons butter
1 ½ cups chicken stock
1 ½ teaspoons lemon zest, minced
16 dried apricot halves, chopped
12 lb ground lamb
1 teaspoon ground cinnamon
salt and pepper
3 tablespoons fresh parsley, finely chopped
3 tablespoons of fresh mint, finely chopped
2 tablespoons coarse fresh breadcrumbs

1
["Without peeling the onions, cut 1"" off the top of each and a little off the bottom so that the onions stand upright.", "Reserve tops.", "Remove all but the outer 2 layers of each by scooping out centers with a knife or pushing them up through the top.", "Set shells and tops aside, finely chop centers.", "Melt 3 tablespoons butter in a skillet over medium-low heat.", "Add chopped onions and cook until soft, about 15 minutes.", "Meanwhile, bring stock to a simmer in a saucepan over medium heat.", "Add lemon zest and apricots and cook until soft, about 10 minutes.", "Preheat oven to 400*F. Add lamb and cinnamon to onions, increase heat to medium, season with salt and pepper.", "Cook, stirring until lamb is crumbly and just cooked through, about 5 minutes.", "Remove from heat.", "Stir in stock-apricot mixture and 2 tablespoons each parsley and mint.", "Cool slightly.", "Spoon filling into onion shells, place in an ovenproof dish.", "Pile bread crumbs on top (lay onion tops alongside), dot with remaining butter.", "Pour 1/4 cup water into dish.", "Bake, basting several times, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes.", "Garnish with remaining mint and parsley.", "Serve with onion tops and couscous, if desired."]

4360

kcal

Calories

304

Fat

Carbs

371

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium yellow onions, 5 tablespoons butter, 1 ½ cups chicken stock, 1 ½ teaspoons lemon zest, minced, and more.

Yes, Onions Stuffed With Lamb and Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Onions Stuffed With Lamb and Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions