Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 392.44 Kcal (1643 kJ) | ||
| Calories from fat | 280.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.14g | 48% | |
|---|---|---|---|
| Cholesterol | 54.83mg | 18% | |
| Sodium | 136.23mg | 6% | |
| Potassium | 459.06mg | 10% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 9.9g | 20% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 45.6mg | 254% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 160.27 Kcal (671 kJ) | ||
| Calories from fat | 114.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 48% | |
|---|---|---|---|
| Cholesterol | 22.39mg | 18% | |
| Sodium | 55.64mg | 6% | |
| Potassium | 187.48mg | 10% | |
| Total Carbs | 7.83g | 6% | |
| Sugars | 2.56g | 25% | |
| Dietary Fiber | 1.6g | 16% | |
| Protein | 4.04g | 20% | |
| Vitamin C | 2.9mg | 12% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 18.6mg | 254% | |
| Calcium | 25mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Greek Lamb & Feta Meatballs
Ground lamb, Crumbled feta, Chopped fresh parsley and 3 more.. -
Lamb and Rice Stuffed Cabbage Rolls
Butter, Olive oil, Onion, diced, Garlic, crushed and 19 more.. -
Grilled Marinated Lamb Chops
Lamb chops, 3/4-inch thick, Lemons, Garlic cloves, crushed and 4 more.. -
Mediterranean Lamb Burger With Greek Garnishes
Ground lamb, Onion, finely minced, Dijon mustard and 13 more.. -
My Big Fat Greek Lemon Soup (Made Easy)
Chicken stock (reserve 2 cups cold ), Fresh lemon juice and 11 more.. -
Persian Chicken and Rice
Butter (1/4 stick), Chicken, cut into 8 pieces and 8 more.. -
Butternut Squash Apple Soup Recipe
Yellow onion, chopped, Stalk celery, chopped and 9 more.. -
Butternut Squash Apple Soup
Yellow onion, Celery, Carrot, Butter, Butternut squash and 6 more.. -
Cream of Caramelized Onion and Mushroom Soup
Butter, Olive oil and 14 more.. -
Crab Soup
Butter, Sliced mushrooms, Flour, Chicken stock and 6 more.. -
Butternut Squash and Apple Soup
Yellow onion, chopped, Celery rib, chopped and 9 more..
Also Try
-
-
Grilled Chicken With Saffron and Apricots
Boneless skinless chicken breast halves, Butter, Oil and 10 more.. -
Chicken Tandoori With Passionfruit and Apricot Chutney
Chicken breasts (i like to cut mine horizontally in half) and 7 more.. -
-
Poblanos Stuffed With Corn and Cheese
Poblano chiles, Butter, Olive oil, Scallion, sliced and 6 more.. -
-
-
-
Tomatoes Stuffed With Eggs and Anchovies
Tomatoes, Dijon mustard, Salt, Extra virgin olive oil and 8 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
