Monday, April 07, 2008

Lamb and Apricot Stuffed Onions - Adapted from Saveur

We started with large Vadalia onions that are great this time of year.  Cut off the top of the onion and enough of the bottom so they stand firmly.  "Core" the onions by pushing some of the layers out the top from the bottom opening, leaving 2-4 of the outer layers.  Set them aside.  Dice the insides you have taken out and saute them in 5T of butter.  When the onions are soft, add 1/3 lb. ground lamb and brown.  Add 1t gound cinnamon, 3T fresh parsley, 3T fresh mint and 1t lemon zest. While the onions saute, bring 3/4C chicken stock to a boil and add 8 diced dried apricots.  Simmer about 10 min. or until the apricots are soft.  Add this mixture the the lamb and onions and mix.  Place the onions in an oven proof dish and fill with the lamb-onion-apricot mix.  Top with bread crumbs and place in a 400 F oven.  Baste with the liquid twice in 20 min. then cover the dish and return to the oven for 20 min.
This was a delicious dish and many variations come to mind.....ground turkey, perhaps Thanksgiving left-overs, ground beef with rosemary...substitute dry cranberries...etc, etc.



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