Crisp lamb breast with wild fennel recipe

INGREDIENTS

• 1 lamb's breast, roughly 1-2kg
• 1 onion cut in half
• 2 carrots left whole
• 1 leek left whole
• 1 celery sticks
• cup bay leaves
• 1 head of garlic cut in half
• cup rosemary sticks
• 1 cold water or lamb stock to cover
• 3 plain flour
• 1 beaten eggs
• cup breadcrumbs
• 100 extra virgin olive oil
• g red wine vinegar
• 2 Dijon mustard
• 200 garlic clove crushed
• g shallot finely diced
• 4 salt and white pepper
• tbsp soft boiled egg cooked for about 6 mins and then cooled rapidly
• 1 finely chopped wild fennel fronds or fresh dill