2 garlic cloves, crushed to a paste
watercress, for serving
plain flour, for dredging
salt and freshly ground black pepper
breadcrumbs, for coating
1 tbsp oil
175ml/6fl oz extra virgin olive oil
salt and freshly ground white pepper
175ml/6fl oz sunflower oil
1 free-range egg, beaten
2 free-range egg yolks
4 slices cold, leftover cooked lamb breast (see Top recipe tip)