Lamb slice with garlic mayonnaise recipe
 Try Simon Hopkinson’s recipe for leftover lamb: crispy-crumbed meat with a rich homemade mayonnaise. 2 free-range egg yolkssalt and freshly ground white pepper175ml/6fl oz extra virgin olive oil175ml/6fl oz sunflower oillemon juice, to taste2 garlic cloves, crushed to a paste 2 free-range egg yolks salt and freshly ground white pepper 175ml/6fl oz extra virgin olive oil 175ml/6fl oz sunflower oil lemon juice, to taste 2 garlic cloves, crushed to a paste 4 slices cold, leftover cooked lamb breast (see Top recipe tip)salt and freshly ground black pepperplain flour, for dredging1 free-range egg, beatenbreadcrumbs, for coating1 tbsp oilwatercress, for serving 4 slices cold, leftover cooked lamb breast (see Top recipe tip) salt and freshly ground black pepper plain flour, for dredging 1 free-range egg, beaten breadcrumbs, for coating 1 tbsp oil watercress, for serving Method For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge.Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs.Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper.Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge. Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs. Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs. Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper. Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper. Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked.