Pineapple-Mint Lamb Ring

• 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

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.

onion, unflavored gelatin, water, pineapple juice, vinegar, water, sugar, salt, olives, peppermint, mint

Taken from www.myrecipes.com/recipe/pineapple-mint-lamb-ring (may not work)