- 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
How to Make It
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.