Pineapple-Mint Lamb Ring

Oxmoor House
6 servings


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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


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.

Created date

February 2010