How to Make It
Preheat the oven to 400°. In a small saucepan, combine the chicken stock, dried apricots and lemon zest and bring to a boil. Simmer over moderate heat until the apricots are plump and the liquid is reduced to a few tablespoons, about 10 minutes.
Meanwhile, cut the top third off of each onion; reserve the tops. Using a melon baller or small spoon, remove the center of each onion, leaving a two-layer shell. Coarsely chop the centers. Trim off the root ends and stand the onions upright in a medium baking dish; leave room for the onion tops.
In a large skillet, melt 3 tablespoons of the butter. Add the chopped onions and cook over moderate heat, stirring occasionally, until very soft, about 12 minutes. Add the lamb and cinnamon, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the lamb is cooked through and any liquid has evaporated, about 8 minutes. Remove from the heat. Stir in the apricots and 2 tablespoons each of the chopped mint and parsley. Let cool slightly.
Spoon the lamb filling into the onion shells, packing it in tightly and mounding it over the onions. Sprinkle the bread crumbs on top and dot with the remaining 1 tablespoon of butter. Set the onion tops beside the stuffed onions and add the water to the dish. Cover with foil and bake for 40 minutes. Uncover and bake for about 20 minutes longer, until the onions are tender and the tops are golden. Let the onions rest for 10 minutes, then sprinkle with the remaining 1 tablespoon each of mint and parsley. Partially cover with the onion tops, transfer to plates and serve.