Lamb In Mint Jelly Recipe
Ingredients
| 1/2 c. chopped mint lea ves | ||
| Sugar | 2 Tablespoon | |
| White vinegar | 4 Tablespoon | |
| Gelatin | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomatoes | 8 Small | |
| Onions | 2 Small, thinly sliced | |
| Cucumbers | 4 Small, sliced | |
| 3 c. diced cooked lamb | ||
| Beets | 1/2 Cup (16 tbs), grated | |
Directions
Chop mint leaves; add 1/2 cup boiling water and sugar.
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.
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.
Chef
