12-16 French-trimmed organic lamb cutlets
8 large cloves garlic
2 standard bottles ale/lager
Salt + freshly ground black pepper
A few fresh thyme sprigs
Olive of for frying
Preheat oven to 180˚C (350˚F).
Place garlic cloves onto a small baking tray and roast in the oven for 30 minutes or until soft on the inside (test with a small, sharp knife) remove and allow to cool then squeeze out pulp and discard outer paper.
Heat a tablespoon or two of olive oil in a large frying pan over medium heat. Add the lamb cutlets in batches and cook for a few minutes only to brown the outside of the meat. Remove from the pan.
Pour beer into a roasting dish – large enough to hold all cutlets (not overlapping) comfortably. Add the roasted garlic pulp and mash into the beer using a fork. Season well with salt and black pepper then add in leaves from a few thyme sprigs.
Place lamb cutlets into the beer/garlic marinade and coat meat thoroughly. Roast in the oven for 20 minutes of until cooked as per your liking (I tend to opt for just medium rare with lamb). Serve hot with any excess roasting sauce, an extra seasoning of salt and pepper and a scattering of extra thyme leaves.