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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups diced, cooked lamb |
1/2 cup chopped onion |
1 (8-ounce) bottle commercial french dressing |
2 envelopes unflavored gelatin |
1/4 cup water |
1 cup unsweetened pineapple juice |
1/3 cup vinegar |
1/3 cup water |
1/4 cup sugar |
1/4 teaspoon salt |
3 ripe olives, sliced |
1/4 teaspoon peppermint extract |
2 drops green food coloring |
lettuce leaves |
fresh mint leaves |
Directions:
1. Combine lamb, onion, and French dressing in a shallow dish; cover and marinate at least 1 hour.
2. Combine gelatin and 1/4 cup water in a large mixing bowl; stir to soften gelatin. Set aside.
3. 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.
4. Arrange olive slices around ring over gelatin. Chill until set.
5. Pour one-half remaining gelatin mixture into mold. Chill until set.
6. Drain lamb; discard marinade. Spoon lamb over gelatin in mold.
7. 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.
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