Preheat the oven to 220c/400f/gas 6
Pour the oil in a pan add the garlic and cutlets, cook until brown making sure they are coated with the garlic.
Place the cutlets in a 2 pint oven proof dish and cook in the preheated oven for 30 minutes.
To make the batter sift the flour and a pinch of salt into a bowl make a well, add the eggs and a little milk. Whisk together, add the rest of the milk gradually until it is a nice creamy consistency.
When the cutlets have cooked for 30 minutes take the dish out of the oven and pour the batter over the cutlets, return to the oven and reduce the heat to 175c/350f/gas4. Cook for a further 30 minutes until the batter is crisp.
To make the gravy put the oil in a pan fry the onion until soft and brown, add the stock then stir in the cornflour mix, season then add the mint. Bring to the boil until thickened then simmer until needed.
While the cutlets are cooking, prepare a selection of vegetables of your choice.
Serve Toady Lamb with prepared vegetables pouring over the onion and mint gravy.