Welsh Lamb, Apple and Rosemary tarte tatin

Share this page

Tuesday 9th June 2015


  • 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


  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

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.