Soften gelatine in cold water for a few minutes.
Dissolve sugar in apple juice and cider vinegar over low heat, luego bring nearly to a boil.
Stir squeezed gelatine into the hot liquid until dissolved and let cool.
Mix in chopped shallot, mint, salt, and pepper, then refrigerate until set.
Purée chicken breast in a food processor and blend in egg white.
Pass the chicken mixture through a sieve into a bowl.
Place the bowl over ice and slowly beat in cream until it reaches a dropping consistency.
Fold in herbs, season, and quenelle a tablespoon of mixture onto each lamb cutlet.
Wrap each cutlet in pig’s caul and refrigerate.
Preheat oven to 200°C.
Blend egg yolks, sugar, and salt for the sauce.
Reduce lemon juice, wine, vinegar, and sliced shallot by half in a pan.
Melt butter until bubbling and slowly blend it and the hot reduction into the egg yolks.
Stir tomatoes and tarragon into the sauce.
Sear the underside of the cutlets in oil and butter for 2–3 minutes.
Roast cutlets in the oven for 5 minutes.
Rest for 5 minutes before serving with sauce and jelly.