recipes-mains

Welsh Lamb, Apple & Rosemary Tarte Tatin

eatwelshlamb.com

Serves: 4

Ingredients

4-6 Welsh lamb cutlets
30ml (2tbsp) soft dark brown sugar
12g (½oz) butter
1 red onion, peeled and cut into 8 thin wedges
1 apple, sliced
3 sprigs fresh rosemary
Seasoning
Olive oil to drizzle
500g pre-made packet puff pastry

Method

Preheat oven to Gas 6, 200ºC, 400ºF.
Line a large baking tray with non-stick baking paper. Onto the tray place the sugar and spread out into a rough circle about the size of a large dinner plate. Break the butter into small pieces and add. Now add the onion, apple, rosemary and lamb cutlets – remembering that the bottom of the tart will become the top when turned out after cooking!
Place in a hot oven for about 10 minutes, to start with.
Roll out the pastry to a similar size to the tray. Remove tray from oven and carefully place the pastry over the cutlets, return to the oven for about 20 minutes until the pastry is a good dark golden colour.
Remove from the oven and after a couple of minutes carefully turn out onto a large plate.
Serve in large wedges.

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