Easy recipe Lamb slice with garlic mayonnaise

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two free-range egg yolksand freshly ground saltwhite pepperabout one hundred and seventy-fiveml/sixfl oz extra virgin olive oilabout one hundred and seventy-fiveml/sixfl oz sunflower oillemon juice, to taste two garlicabout four slices cold, leftover cooked lamb breastand freshly ground saltblack pepper, for dredging plain flourabout one free-range egg, for coating breadcrumbsabout one tbsp oil, for serving watercress. Try Simon Hopkinson’s recipe for leftover lamb: crispy-crumbed meat with a rich homemade mayonnaise..