Lamb jelly with cucumber salad

Heston Blumenthal At Home, p. 98

Ingredients

  • 1.6kg lamb stock (p.41)
  • 1 sprig of rosemary
  • ½ sprig of tarragon
  • 4 sprigs of coriander
  • 4 sprigs of flat-leaf parsley
  • Salt
  • 7g leaves of gelatine (cut with scissors)
  • 200g lamb tenderloin
  • Salt and black pepper
  • Groundnut or grapeseed oil
  • 65g cucumber, peeled, de-seeded and cut into small bayonets
  • 18 oven-dried tomato halves (p.269), cut into thin strips
  • Mustard vinaigrette (p.119)
  • 12 small chervil leaves
Salad

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