Pineapple-Mint Lamb Ring

Name: Pineapple-Mint Lamb Ring
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

15 ingredients

7 steps

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.