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1
Preheat the oven to 400.
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2
In a small saucepan, combine the chicken stock, dried apricots and lemon zest and bring to a boil.
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3
Simmer over moderate heat until the apricots are plump and the liquid is reduced to a few tablespoons, about 10 minutes.
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4
Meanwhile, cut the top third off of each onion; reserve the tops.
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5
Using a melon baller or small spoon, remove the center of each onion, leaving a two-layer shell.
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6
Coarsely chop the centers.
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7
Trim off the root ends and stand the onions upright in a medium baking dish; leave room for the onion tops.
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8
In a large skillet, melt 3 tablespoons of the butter.
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9
Add the chopped onions and cook over moderate heat, stirring occasionally, until very soft, about 12 minutes.
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10
Add the lamb and cinnamon, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the lamb is cooked through and any liquid has evaporated, about 8 minutes.
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11
Remove from the heat.
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12
Stir in the apricots and 2 tablespoons each of the chopped mint and parsley.
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13
Let cool slightly.
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14
Spoon the lamb filling into the onion shells, packing it in tightly and mounding it over the onions.
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15
Sprinkle the bread crumbs on top and dot with the remaining 1 tablespoon of butter.
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16
Set the onion tops beside the stuffed onions and add the water to the dish.
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17
Cover with foil and bake for 40 minutes.
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18
Uncover and bake for about 20 minutes longer, until the onions are tender and the tops are golden.
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19
Let the onions rest for 10 minutes, then sprinkle with the remaining 1 tablespoon each of mint and parsley.
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20
Partially cover with the onion tops, transfer to plates and serve.
