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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 197.8
  • Total Fat: 13.5 g
  • Cholesterol: 41.5 mg
  • Sodium: 355.7 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Lamb and Couscous stuffed Onions calories by ingredient
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Lamb and Couscous stuffed Onions

Submitted by: MIKITTA

Introduction

I remember watching the Frug make these on TV about 20 years ago and I have long since lost his exact recipe. This is my version of it and they are YUM-OH! The recipe makes 6-8 servings or more depending on how hungry you are. I haven't made it in forever, but I believe you will get at least 12 - 16 wrapped lamb packages out the recipe I remember watching the Frug make these on TV about 20 years ago and I have long since lost his exact recipe. This is my version of it and they are YUM-OH! The recipe makes 6-8 servings or more depending on how hungry you are. I haven't made it in forever, but I believe you will get at least 12 - 16 wrapped lamb packages out the recipe
Number of Servings: 8

Ingredients

    1-2 medium vidalia onions
    1 lb lean ground lamb (you could use turkey or beef, but the taste will change)
    1 C prepared couscous (follow the directions on the box)
    1 tsp allspice
    1 tsp nutmeg
    1 tsp salt
    1 tsp sage
    1 small clove garlic, minced
    Coursely ground black pepper to taste
    1/4 C beef stock (low fat)

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Directions

Cut a slice off the top and the bottom of the onions and then make a straight cut into the onion so that if you wanted to pull the layers off, you would get a long retangle (not a tube). Place the onions in a steamer basket in a pot with enough water to just touch the bottom of the steamer basket. Put a lid on the pot and allow the water to simmer slowly. While the onions are simmering, mix the meat, garlic and spices together. Set aside. When the onions are just fork tender, remove them from the pot and carefully peal the leaves off - you want the leaves to be fairly large so once the diameter of the onion gets to be less than about 1.5 inches, you will just dice it up fine and add it to the meat. Set aside the leaves while you mix in the diced onion to the meat.

Now, take a little of the lamb - about 2 or 3 tbs and wad it up in a ball and wrab an onion layer around it. Set it in a baking dish and proceed to do the same with the rest of the meat and onion layers till your dish is filled up. Pour the beef stock in the baking dish and bake the onion wrapped meat at 350*F for about 40 minutes or until the meat registers 160 on a meat thermometer at the thickest point in the largest roll.

Number of Servings: 8

Recipe submitted by SparkPeople user MIKITTA.






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