Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you’re discarding a segment of orange).

2)Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool.

Heat oven to 200C/180C fan/gas 6.

3)When the onions are cool enough to handle, carefully peel and set aside their outer layers – you want about 12-16 large layers in total, which will become the outer casing for the lamb filling.

You can use the smaller, leftover layers in the middle for another recipe.

Mix all the stuffing ingredients in a bowl and season well.

Shape into 12-16 oval meatballs.

Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.