- Recipes Home
- Interest Groups
Lamb In Mint Jelly Recipe
|Chopped mint leaves||1⁄2 Cup (8 tbs)|
|White vinegar||4 Tablespoon|
|Onions||2 Small, thinly sliced|
|Cucumbers||4 Small, sliced|
|Diced cooked lamb||3 Cup (48 tbs)|
|Grated beets||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1480 Calories from Fat 618
% Daily Value*
Total Fat 69 g105.7%
Saturated Fat 32.3 g161.7%
Trans Fat 0 g
Cholesterol 304.9 mg
Sodium 2389 mg99.5%
Total Carbohydrates 98 g32.7%
Dietary Fiber 17.3 g69.1%
Sugars 67.5 g
Protein 123 g245.1%
Vitamin A 140.9% Vitamin C 208.6%
Calcium 28.4% Iron 71.7%
*Based on a 2000 Calorie diet
Let stand for 30 minutes to cool.
Add vinegar to cooled mint mixture.
Soften gelatin in mint mixture; combine gelatin mixture and 1 1/2 cups boiling water.
Stir to dissolve gelatin thoroughly.
Add salt and pepper, blending well; cool to room temperature.
Remove mint leaves.
Arrange tomatoes in large mold.
Dip onions and 1/2 cup cucumbers in gelatin mixture; press to sides of mold.
Arrange layers of lamb alternately with beets and remaining cucumbers; add gelatin mixture to each layer to cover.
Chill in refrigerator overnight; unmold on lettuce.
Garnish with additional tomato and pickles, if desired.