Onions Stuffed With Lamb And Apricots Recipes

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ROASTED SWEET ONIONS STUFFED WITH GROUND LAMB AND APRICOTS



Roasted Sweet Onions Stuffed with Ground Lamb and Apricots image

Categories     Bread     Salad     Sauce     Lamb     Onion     Side     Bake     Dinner     Apricot     Simmer

Yield serves 4

Number Of Ingredients 15

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

Steps:

  • Without peeling the onions, cut about 1 inch off the top of each and just enough off the bottoms so that the onions stand upright. Reserve the onion tops and discard the bottoms. Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller. Set the onion shells in a baking dish, along with the tops. Set aside. Finely chop the insides.
  • Preheat the oven to 400°F.
  • In a small pot, combine the stock, apricots, and zest over medium heat. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
  • Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in the chopped onions and cook until soft, about 12 minutes. Add the lamb, cinnamon, and cumin to the onions. Raise the heat to medium-high; season with the salt and pepper. Cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes. Do not drain the rendered fat; you need it to keep the onions moist. Remove the pan from the heat. Stir in the apricot mixture with its liquid, hot sauce to taste, the parsley, and mint. Let cool slightly. The lamb filling can easily be prepared a day in advance, covered, and refrigerated.
  • Spoon the lamb mixture into the hollowed-out onions, pressing down with your hands to pack it in, and mound it over the onions. Sprinkle the bread crumbs on top and dot with the remaining 2 tablespoons butter. Cover the pan tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 10 minutes, until the bread crumbs are brown. Serve immediately with a few leaves of arugula on the side.

ONIONS STUFFED WITH LAMB AND APRICOTS



Onions Stuffed With Lamb and Apricots image

This is Austalian/African fusion cuisine! Good enough to serve company, simple enough for a casual dinner at home!

Provided by Sharon123

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Without peeling the onions, cut 1" off the top of each and a little off the bottom so that the onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a knife or pushing them up through the top. Set shells and tops aside, finely chop centers.
  • Melt 3 tablespoons butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.
  • Preheat oven to 400*F. Add lamb and cinnamon to onions, increase heat to medium, season with salt and pepper. Cook, stirring until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each parsley and mint. Cool slightly.
  • Spoon filling into onion shells, place in an ovenproof dish. Pile bread crumbs on top (lay onion tops alongside), dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting several times, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.

Nutrition Facts : Calories 293.2, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.8, Sodium 197.9, Carbohydrate 21.4, Fiber 2.8, Sugar 10.8, Protein 9.7

STUFFED ONIONS WITH SPICED LAMB AND POMEGRANATE



Stuffed Onions with Spiced Lamb and Pomegranate image

Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.

Provided by Ori Menashe

Categories     Onion     Side     Rosh Hashanah/Yom Kippur     Ground Lamb     Pomegranate     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Dinner     Lamb     Casserole/Gratin

Yield 4-6 servings

Number Of Ingredients 16

2 large Spanish onions (1 pound), peeled and left whole
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 pound ground lamb
1 1/2 oil-packed anchovies, drained, patted dry, and finely chopped
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup raw jasmine rice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
3 cups low-sodium chicken broth, divided
3 tablespoons pomegranate molasses, divided
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped cilantro, plus more for garnish
3 tablespoons tomato paste
1/4 cup pomegranate seeds, for garnish

Steps:

  • Boil the onions:
  • Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.
  • Make the stuffing:
  • In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.
  • Stuff and bake the onions:
  • Preheat the oven to 250°F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.
  • Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.

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