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Pineapple-Mint Lamb Ring

Yield 6 servings


  • 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

  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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