Roasted Onions Stuffed with Ground Lamb and Apricots
- 1 1/2 cups chicken stock
- 1/2 cup dried apricots (about 16), cut into 1/4-inch pieces
- 1 teaspoon finely grated lemon zest
- 4 smallish Vidalia or other sweet onions (about 3 pounds), unpeeled
- 5 tablespoons unsalted butter
- 1/2 pound ground lamb
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 or 4 shakes hot sauce
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh mint
- 2 tablespoons fresh bread crumbs
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 2 cup dried apricots (about 16) (1)
- Cumin, ground (1 teaspoon)
- Flat-leaf parsley, fresh (2 tablespoons)
- Lemon, zest (1 teaspoon)
- Mint, fresh (2 tablespoons)
- Vidalia or other sweet onions (about 3 pounds), smallish (4)
- Meat
- Ground lamb (1/2 pound)
- Canned Goods
Chicken stock (1 1/2 cups)
- Condiments
- Hot sauce (3 shakes)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Cinnamon, ground (1 teaspoon)
- Kosher salt (1 teaspoon)
- Bread & Baked Goods
- Bread crumbs, fresh (2 tablespoons)
- Dairy
- Butter, unsalted (5 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published September 20, 2011 (1 year ago).
27 people saved this recipe.
