Jelly: Mix the ingredients in a hand mixer, season and drain through a sieve. Add the soaked and dissolved gelatine to the juice and season.
Wild garlic pesto: Blend all ingredients in a hand blender until smooth.
Serve: Brush plate with wild garlic pesto, place slices of saddle of lamb cut wafer-thin on plate by means of a placemat. Season with salt and pepper and pour a little liquid tomato jelly (see above). When the jelly has cooled, bring to the table.
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