Lamb and Couscous stuffed Onions
- Number of Servings: 8
Ingredients
1-2 medium vidalia onions1 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 allspice1 tsp nutmeg1 tsp salt1 tsp sage1 small clove garlic, mincedCoursely ground black pepper to taste1/4 C beef stock (low fat)
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.
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.
Nutritional Info 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
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