Golden Lamb Salad

Number of Servings: 10

2 3-Oz. Boxes Lemon gelatin
1/2 Cup Sliced pimento-stuffed olives
4 Cups Diced cooked lamb
1/2 Cup Vinegar
1/4 Cup Prepared horseradish
1 Tbsp. Salt
1/2 Tsp. Worcestershire sauce

Prepare gelatin to package directions. Arrange a tablespoon of the olive slices in a 5″x9″ loaf pan and cover with as thin layer of gelatin; chill until firm. Chill remaining gelatin until partially set; add lamb, vinegar, horseradish, salt, Worcestershire sauce and remaining olive slices; mix well. Pour over the firmly chilled olive layer in the pan and chill until firm.