4 large yellow onions (about 3-inches in diameter)
2 tbsp. water
1 lb. lamb shoulder, boneless
1/2 tsp. salt
2 cloves garlic, crushed
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1/2 tsp. ground marjoram
1/4 tsp. pepper

Heat oven to 350°F. Remove onion skins and centers, leaving 1/2-inch thick shells, chop and reserve 1/2 cup onion.

Place onion shells and water into greased 2-quart casserole dish, cover and bake for 30 minutes.

Cut lamb into small pieces, sprinkle with 1/2 teaspoon salt. Cook and stir lamb, garlic and reserved onion in skillet until lamb is brown and liquid has evaporated, about 10 minutes. Stir in tomato sauce, 1 teaspoon salt, oregano, thyme, marjoram and pepper. Spoon 1/2 cup meat mixture into each shell, cover and bake 30 minutes longer.

Serves 4.

Submitted by: carolecorwin