Lamb jelly with cucumber salad

Ingrediënten

• 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