• 18 lamb cutlets
• 6 bulb spring onions
• salt and pepper

First make the marinade. Peel and crush the garlic. Gently brown the garlic in the olive oil. Combine with the cider, add the thyme and rosemary. Marinate the cutlets in the olive oil-cider mixture for 3 hours. Halve the bulb spring onions lengthways. Barbecue the cutlets with the onions over high heat, 1–2 minutes on each side (they should be well browned on the outside and juicy on the inside