Add the lamb to a baking dish or bowl, sprinkle with salt, and minced garlic. Pour the beer over the lamb, cover and refrigerate for 12 to 24 hours.
Slice the goat cheese into 1-inch thick slices. Add to a plate, and freeze for 20-30 minutes.
Add the panko to one bowl, flour to another, and whisk together the milk and egg in another.
Heat about ½ inch of oil in a wide skillet over medium-high heat.
One at a time, dredge the cheese in flour, then in the egg wash, then coat completely with panko.
Add to the oil, frying on each side until golden brown, about 2 minutes per side. Allow to drain and dry on a stack of paper towels.
Heat the olive oil in a pan over medium-high heat.
Remove the lamb from the marinade, dry completely with paper towels.
Add to the hot oil, cooking on both sides until seared on both sides and cooked to 140°F in the center, about 3 minutes per side.
Add all the sauce ingredients to a small blender or food processor, blend on high until well combined.
Divide the mixed greens between 4 plates. Top with goat cheese and lamb, drizzle with sauce.