Roasted Vidalia Onion Stuffed with Lamb & Cherries

Dear Fellow Foodies:

We are very lucky to live in a sustainable agriculture area where you can purchase a lamb directly from a local farmer.  Wanting to create something to use the ground lamb meat this Moroccan recipe came to mind.  This recipe is quick and easy, perfect for a weeknight dinner, or elegant enough to make for a dinner party.  The best part is you can make this all ahead of time and just reheat and serve.  If you don’t have lamb or don’t like it, you may substitute beef, it is the blend of Moroccan spices that make this so special.

 

Roasted Vidalia Onion stuffed with Moroccan-Spiced Lamb & Cherries

Serves 4
4 Large Vadalia Onions Peeled and cored
1 lb. Ground Lamb
2 teaspoons Garam Masala
2 teaspoons Curry Powder
3 Tablespoons Harissa Paste or powder
Sea Salt and Black Pepper
½ cup dried cherries
Onion Avocado Oil
1 cup Panko Bread crumbs
2 Tablespoons dried Oregano
Peel the onions and cut off the stem end so the onion sits flat on a surface.  Core the onion by slicing the top of the onion and scooping out the inside of the onion until you have about 2-4 layers on the outside of the onion left.  Use a mellon baller or grapefruit spoon for this. Chop the removed pieces from the inside of the onions fine and reserve.  Place onion “shells” on a baking sheet and drizzle with oil, sprinkle with salt and pepper, cover with foil and bake at 350F until soft, but not mushy about 15-20 minutes.

Mix the ground lamb with the spices and cherries.

Heat onion flavored avocado  oil in skillet.  Add reserved onions and cook until soft (approximately 5-7 minutes).  When onion is opaque, add the lamb and cook until done.  Drain the oil from the pan and reserve the lamb mixture.  Taste and adjust the seasoning if desired.

Stuff the onions with the lamb mixture, sprinkle with the Panko and Oregano and bake for 20-30 minutes at 350F or until the onions become caramelized and the bread crumbs are brown.

Serve with Cucumber Raita

Cucumber Raita

1 large cucumber peeled, seeded and chopped small
1 Cup Greek Yogurt or Crème Fraiche
2 teaspoons lime juice
1 teaspoon garam masala
1 Tablespoon green onion chopped fine
2 Tablespoons Chopped Mint
2 Tablespoons cilantro
sea salt – to taste

Mix all the ingredients together and refrigerate until use.  Taste, then add salt to taste.

Happy Cooking Everyone!

Chef Constance Jesser

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2 Comments

  1. Dianne Harrang said,

    May 13, 2011 at 7:35 pm

    I was recently visiting Jacksonville and read about your store in “The Jacksonville Review”—it included the Moroccan lamb recipe. So, I bought the Harissa powder and made it when I got home—amazing & delicious—thanks!

    • October 21, 2011 at 10:13 pm

      Thanks Dianne! We hope you come and visit again soon. The Jacksonville Review now has a Facebook Page and website you can read the articles from a distance. Happy Cooking!


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