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Lamb slice with garlic mayonnaise
- 2 free-range egg yolks
- and freshly ground saltwhite pepper
- 175ml/6fl oz extra virgin olive oil
- 175ml/6fl oz sunflower oil
- lemon juice, to taste
- 2 garlic
- 4 slices cold, leftover cooked lamb breast
- and freshly ground saltblack pepper
- , for dredging plain flour
- 1 free-range egg
- , for coating breadcrumbs
- 1 tbsp oil
- , for serving watercress
Directions:View on BBC Food
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