Thank you to True Aussie Beef & Lamb for the ground lamb that inspired this recipe.
Set the EGG for indirect cooking with a convEGGtor at 325ºF/163ºC.
Heat 1 tablespoon olive oil in a cast iron skillet and brown the ground lamb until light brown. Remove the lamb from the cast iron skillet. Add the remaining olive oil, garlic, cumin to taste, ½ can of diced tomatoes, and mushrooms, and cook until tender. Reserve half of the mushroom mixture; combine the rest of the mixture with the ground lamb. Add cooked wild rice, mint, thyme, cinnamon, and lemon juice to the lamb and mushroom. Season to taste with salt and pepper. Mix well to incorporate all the ingredients.
Trim the root ends of the onions just enough to allow them to sit upright in the Big Green Egg cast iron skillet. Trim the stem end to within ½ inch of the widest part of the onion; peel the onions. Using a paring knife and melon-baller, scoop out the interior, leaving 3 outer layers of the onion. Chop the scooped-out onion; measure 2 cups and reserve (you can keep the remaining onion for other recipes.)
Arrange the scooped-out onions in the cast iron skillet and add the stock. Cook for 30 minutes or so until the onions are becoming translucent and softer. Remove from heat; stuff each onion with the lamb and wild rice mixture. Return the skillet to the EGG and cook for another 20 – 25 minutes until heated through. Sprinkle with cheese and let it melt. Garnish with the remaining mushroom mixture, tomatoes, and chopped fresh mint and thyme.
Remove from the EGG and enjoy!