Lamb,Feta and Mint Stuffed Onions Lamb,Feta and Mint Stuffed Onions

Lamb,Feta and Mint Stuffed Onions

prep time
20 mins

cook time
1 hour 15 minutes

4 people


  • 225g/8oz lean lamb mince
  • 4 large onions (weighing about 275g/10oz each), peeled and left whole
  • 2.5ml/½tsp ground cinnamon
  • Salt and freshly milled black pepper
  • 50g/2oz raisins or sultanas
  • Grated zest of 1 lemon
  • 30ml/2tbsp freshly chopped mint
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 50g/2oz Feta cheese, crumbled
  • 50g/2oz couscous or small soup pasta shapes, cooked
  • 125ml/4floz good, hot vegetable stock


  1. Place the onions on a chopping board and cut a third off the top of each.
  2. Reserve the tops and using a small spoon or melon baller remove the centre of each onion and finely chop*.  Approximately 2 onion layers should remain in each onion.
  3. Carefully trim the root end of each onion and transfer to a medium ovenproof dish. Preheat the oven to Gas mark 4, 180°C/350°F.
  4. Heat a large non-stick pan and dry fry the mince with half the chopped onion for 5-10 minutes, or until golden.
  5. Add the cinnamon and seasoning and continue to cook for 2-3 minutes.  Remove from the heat and stir in the raisins or sultanas, lemon zest, herbs, Feta and couscous.
  6. Spoon the mince filling into each onion, packing tightly and position the reserved onion top alongside.
  7. Pour the stock around the onions, cover with foil and bake for 40 minutes.  Remove the foil and continue to cook uncovered for a further 20 minutes, or until the onions are tender.
  8. Serve the onion and tops with a mixed winter chicory salad.

* Use the remaining onion in other dishes.