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Serves 4
Hands-on time: 45 minutes | Total time: 1 hour, 35 minutes
This stuffed onion is perfect for a weeknight dinner with a green salad and steamed basmati rice
1 1/2 cups chicken stock
1/2 cup dried apricots (about 16), cut into 1/4-inch pieces
1 teaspoons finely grated lemon zest
4 smallish Vidalia or other sweet onions (about 3 pounds), unpeeled
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 hot sauce
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh mint
2 tablespoons fresh bread crumbs
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1st Keep
 IlanaKS
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