The Recipes

Lamb-stuffed Onions

Oh, how I love lamb.  When I was in Iceland last year, I found a deep, unwavering love for lamb.  It's now one of those things that I MUST order when I'm out, even if I'm skeptical of how good it's going to be.  Even thinking of it makes me start to salivate.

Lamb-stuffed Onions


- 1/3 lb. of ground lamb
- 2 white or sweet onions
- 1 T. of dried mint
- 1 T. of dried marjoram
- 1 clove of garlic, minced
- 1/4 c. of classic red sauce
- salt
- pepper
- olive oil

Preheat the oven to 400 degrees.

Cut the top off of the onions.  Slice just enough off of the root end to create a flat surface.  Peel the onions.  Using a melon baller or small spoon, carefully scoop out the center layers of the onions, leaving two or three layers intact to create onion bowls.  Dice the onion that you have removed and set it aside.

In a large skillet, drizzle just a touch of olive oil.  Add the lamb, season it with salt and pepper, and let it start to cook, breaking it up with a wooden spoon.  After it just starts to brown on all sides, drain off any excess fat.  Add in the onion, garlic, and dried spices.  Stir and cook another 2-3 minutes.

I always make big batches of red sauce and keep it on hand, but you can substitute your favorite jarred sauce in a pinch.  For a basic red sauce recipe, click here.

Spoon the red sauce into the bottom of a shallow baking dish.  Stand the onions in the dish.  Carefully spoon the lamb mixture into the onion shells.  Cover them with foil and bake for 35 minutes.  Remove the foil and let them bake another 15-20 minutes.

Take the dish to the table and enjoy.