Chef Chris Jarmer hails from Adelaide where the Cooper family has been making beer since 1862. So when they released the new Coopers Clear, Chris did a little experimenting…here’s the result of his beer marinated cutlets…


Serves 4

  • 20 lamb cutlets
  • 355ml Coopers Clear
  • 1 lemon zest
  • 2 cloves garlic
  • 100ml olive oil


  • 1 cup cannellini beans
  • 1 cup farro (kernels of pearl organic spelt)
  • 1 cup green lentils
  • 1 red onion
  • 1/2┬ábunch Italian parsley
  • 12 roasted vine tomatoes
  • Virgin olive oil
  • Lemon juice

Coopers beer syrup

  • 355ml Coopers Clear (warm)
  • 355g white sugar
  • Water



Prepare the marinade with the Coopers Clear, lemon zest, garlic and olive oil. Pour over the lamb cutlets and leave for minimum 2 hours. Cook the beans, farro and lentils all separately in water until tender, but not over-cooked, and drain.

Finely chop the red onion and parsley. Combine the lentils, farro, beans, parsley and red onion in a bowl. Dress with virgin olive oil and lemon juice.

To make the syrup:

Place the sugar in a small pot, add a little water to form a paste, boil sugar until it becomes caramel. Add the Coopers Clear and bring to boil and reduce slightly. Take the lamb out of the marinade and grill on the BBQ until cooked to level desired. Season with salt and pepper.

Serve the lamb on the salad and drizzle a little Coopers Clear Syrup on the lamb. Garnish with the roasted vine tomatoes. Serve with a chilled glass of the low carb, dry Coopers Clear.