Lamb In Mint Jelly Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1/2 c. chopped mint leaves
2 tbsp. sugar
4 tbsp. white vinegar
2 tbsp. gelatin
1 tsp. salt
1/4 tsp. pepper
8 sm. tomatoes
2 sm. onions, thinly sliced
4 sm. cucumbers, sliced
3 c. diced cooked lamb
1/2 c. grated beets
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 mix- ture; combine gelatin mixture and 11/2 cups boiling water.
Stir to dissolve gelatin thoroughly.
Add salt and pepper, blending well; cool to room tempera- ture.
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 cucum- bers; 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 mix- ture; combine gelatin mixture and 11/2 cups boiling water.
Stir to dissolve gelatin thoroughly.
Add salt and pepper, blending well; cool to room tempera- ture.
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 cucum- bers; add gelatin mixture to each layer to cover.
Chill in refrigerator overnight; unmold on lettuce.
Garnish with additional tomato and pickles, if desired.
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