Onions Stuffed With Lamb and Apricots

This recipe provides a unique blend of sweet and savory flavors, thanks to the combination of lamb and apricots.

The dish is packed with protein and vitamins from the onions and spices.

The preparation of this recipe can be time-consuming with peeling, chopping, and stuffing the onions, plus the several step cooking process.

It may not be appreciated by those with dietary restrictions as it contains lamb meat.

Onions are a good source of vitamins C and B6, and a great source of dietary fiber.
Lamb meat is high in protein, vitamin B12, and iron.

	6 medium yellow onions
	5 tablespoons butter
	1 1/2 cups chicken stock
	1 1/2 teaspoons lemon zest , minced
	16 dried apricot halves , chopped
	1/2 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.	Preheat the oven to 375°F.
2.	Peel the onions and slice off the tops and bottoms.
3.	Scoop out the centers of the onions, leaving about 2-3 layers intact.
4.	Chop the scooped-out onion and set it aside.
5.	Melt 3 tablespoons of butter in a large skillet over medium heat.
6.	Add the chopped onion and cook until softened, about 5 minutes.
7.	Add the ground lamb to the skillet and cook until browned, about 10 minutes.
8.	Add the minced lemon zest, chopped apricots, cinnamon, salt, and pepper to the skillet and stir to combine.
9.	Cook for another 5 minutes.
10.	Remove the skillet from the heat and stir in the finely chopped parsley and mint.
11.	Stuff the onions with the lamb mixture.
12.	Melt the remaining 2 tablespoons of butter and pour it over the stuffed onions and sprinkle with breadcrumbs.
13.	Pour the chicken stock into the bottom of a large baking dish.
14.	Place the stuffed onions in the baking dish.
15.	Cover the dish with aluminum foil and bake for 45 minutes.
16.	Remove the foil and bake for an additional 20-25 minutes, until the onions are tender and the tops are golden brown.