Roasted Sweet Onions Stuffed with Ground Lamb and Apricots

• 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 Habanero 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

1. 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.
2. Reserve the onion tops and discard the bottoms.
3. Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller.
4. Set the onion shells in a baking dish, along with the tops.
5. Set aside.
6. Finely chop the insides.
7. Preheat the oven to 400F.
8. In a small pot, combine the stock, apricots, and zest over medium heat.
9. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
10. Melt 3 tablespoons of the butter in a skillet over medium-low heat.
11. Stir in the chopped onions and cook until soft, about 12 minutes.
12. Add the lamb, cinnamon, and cumin to the onions.
13. Raise the heat to medium-high; season with the salt and pepper.
14. Cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes.
15. Do not drain the rendered fat; you need it to keep the onions moist.
16. Remove the pan from the heat.
17. Stir in the apricot mixture with its liquid, hot sauce to taste, the parsley, and mint.
18. Let cool slightly.
19. The lamb filling can easily be prepared a day in advance, covered, and refrigerated.
20. Spoon the lamb mixture into the hollowed-out onions, pressing down with your hands to pack it in, and mound it over the onions.
21. Sprinkle the bread crumbs on top and dot with the remaining 2 tablespoons butter.
22. Cover the pan tightly with aluminum foil and bake for 30 minutes.
23. Remove the foil and continue to bake for 10 minutes, until the bread crumbs are brown.
24. Serve immediately with a few leaves of arugula on the side.

vidalia onions, chicken stock, lemon zest, unsalted butter, ground lamb, ground cinnamon, ground cumin, kosher salt, freshly ground black pepper, hot sauce, parsley, fresh mint, bread crumbs, arugula

Taken from www.epicurious.com/recipes/food/views/roasted-sweet-onions-stuffed-with-ground-lamb-and-apricots-377743 (may not work)