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1
Without peeling the onions, cut about 1 inch off the top of each and just enough off the bottoms so that the onions stand upright.
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2
Reserve the onion tops and discard the bottoms.
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3
Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller.
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4
Set the onion shells in a baking dish, along with the tops.
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5
Set aside.
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6
Finely chop the insides.
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7
Preheat the oven to 400F.
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8
In a small pot, combine the stock, apricots, and zest over medium heat.
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9
Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
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10
Melt 3 tablespoons of the butter in a skillet over medium-low heat.
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11
Stir in the chopped onions and cook until soft, about 12 minutes.
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12
Add the lamb, cinnamon, and cumin to the onions.
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13
Raise the heat to medium-high; season with the salt and pepper.
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14
Cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes.
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15
Do not drain the rendered fat; you need it to keep the onions moist.
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16
Remove the pan from the heat.
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17
Stir in the apricot mixture with its liquid, hot sauce to taste, the parsley, and mint.
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18
Let cool slightly.
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19
The lamb filling can easily be prepared a day in advance, covered, and refrigerated.
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20
Spoon the lamb mixture into the hollowed-out onions, pressing down with your hands to pack it in, and mound it over the onions.
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21
Sprinkle the bread crumbs on top and dot with the remaining 2 tablespoons butter.
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22
Cover the pan tightly with aluminum foil and bake for 30 minutes.
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23
Remove the foil and continue to bake for 10 minutes, until the bread crumbs are brown.
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24
Serve immediately with a few leaves of arugula on the side.
