Directions:
- Combine lamb, onion, and French dressing in a shallow dish; cover and marinate at least 1 hour.
- Combine gelatin and 1/4 cup water in a large mixing bowl; stir to soften gelatin. Set aside.
- Combine pineapple juice, vinegar, 1/2 cup water, sugar, and salt in a small saucepan. Bring to a boil. Remove from heat; pour over gelatin. Stir until gelatin dissolves. Pour one-fourth of gelatin mixture into a lightly oiled 3 1/2-cup ring mold. Chill until partially set.
- Arrange olive slices around ring over gelatin. Chill until set.
- Pour one-half remaining gelatin mixture into mold. Chill until set.
- Drain lamb; discard marinade. Spoon lamb over gelatin in mold.
- Combine remaining gelatin mixture, peppermint extract, and food coloring. Spoon over lamb in mold. Chill until firm. Invert onto a lettuce-lined platter. Garnish center with mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.04 Kcal (1445 kJ) | ||
| Calories from fat | 163.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 28% | |
|---|---|---|---|
| Cholesterol | 76.5mg | 26% | |
| Sodium | 218.98mg | 9% | |
| Potassium | 476.67mg | 10% | |
| Total Carbs | 24.44g | 8% | |
| Sugars | 23.54g | 94% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 20.31g | 41% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 2.1mg | 12% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.89 Kcal (803 kJ) | ||
| Calories from fat | 90.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 28% | |
|---|---|---|---|
| Cholesterol | 42.55mg | 26% | |
| Sodium | 121.79mg | 9% | |
| Potassium | 265.1mg | 10% | |
| Total Carbs | 13.59g | 8% | |
| Sugars | 13.09g | 94% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 11.3g | 41% | |
| Vitamin C | 9.8mg | 30% | |
| Iron | 1.2mg | 12% | |
| Calcium | 23.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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