Roasted Sweet Onions Stuffed with Ground Lamb and Apricots

Name: Roasted Sweet Onions Stuffed with Ground Lamb and Apricots
Yield: serves 4
Ingredients: 4 medium Vidalia onions (about 3 pounds); 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; 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 Habañero Hot Sauce (page 244) or store-bought hot sauce; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 2 tablespoons coarsely chopped fresh mint; 2 tablespoons fresh bread crumbs; Arugula leaves

December 9, 2011

This Moroccan-inspired recipe is one of those dishes where less is more: a big, sweet onion stuffed with cinnamon- and cumin-scented ground lamb and plump apricots. While you may be tempted to put the whole spice cabinet in the lamb filling, the simple duo of cinnamon and cumin does the trick. The fruit plays off the rich gaminess of the lamb and the spices add a subtle background flavor to tie it all together. This stuffed onion is perfect for a weeknight dinner with a green salad and steamed basmati rice, or elegant enough to make as a starter for a dinner party. The best part is that you can do this all ahead of time and just pop the stuffed onions in the oven before dinner. Sweet!

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