Welsh Lamb, Apple and Rosemary tarte tatin

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Tuesday 9th June 2015

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

  1. Preheat oven to Gas Mark 6, 200ºC, 400ºF.
  2. 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!
  3. Place in a hot oven for about 10 minutes, to start with.
  4. 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.
  5. Remove from the oven and after a couple of minutes carefully turn out onto a large plate.
  6. Serve in large wedges.

Recipe Information

Serves 6
Calories 769 kcals
Cooking Time

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