Prep Time
30 MIN
Cook Time
1 HR, 30 MIN
Total Time
2 HRS
Servings
6
Ingredients
● 6-8 yellow onions.
● 1 lb ground American Lamb.
● 6 oz boursin cheese + more for topping.
● 8 oz gouda.
● 4 shallots (finely chopped).
● 1 garlic clove.
● 1/2 bunch of parsley (chopped)
● 4 scallions (chopped).
● Pomegranate arils.
● 1 tbsp chopped fresh rosemary.
● 1/2 tsp kosher salt.
● 1 tsp smoked paprika.
● 1 tsp onion powder.
● 1/2 tsp black pepper.
● 1.5 cup port wine.
● 1.5 tsp corn starch.
● 1 cup beef bone broth.
● 1 tbsp red miso.
● 2 tbsp balsamic vinegar.
● Balsamic glaze to taste.
Directions
- Peel the onions, cut off the ends. Make a slit vertically on the onions through the center but don’t cut all the way through. Boil for 12-16 min until soft.
-
Let them cool.
-
Sautee the shallots and garlic until translucent.
-
Mix the American lamb, boursin, gouda, parsley, scallions, shallots, garlic, rosemary, onion powder, black pepper, paprika and salt.
-
Peel the onions into layers. Stuff each layer with about 1.5-2 tbsp of the meat.
-
Add the wine to a saucepan with the miso and balsamic. Reduce by about 1/2. Add in the beef broth and adjust for salt. Mix the corn starch with a little of the hot liquid and whisk in until thick.
-
Arrange the onions on a baking dish. Top with the sauce. Bake at 425F for 35 min while covered, remove foil and bake another 20-25 minutes.
-
Drizzle with balsamic glaze, do a dollop of boursin, herbs and pomegranate arils.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Roasting, Appetizers, Course, Dish Type, Meatballs, Cooking Method, Ground Cut, Cuts, Roasts, Holiday
