Lamb In Mint Jelly

450 g/1 lb lean cooked lamb, thinly sliced
1 packet aspic jelly powder, to set 600 ml/1 pint
liquid
salt
freshly ground white pepper
2 tablespoons dry sherry
2 tablespoons chopped mint

Arrange the lamb slices on a flat serving dish. Make up the aspic according to packet directions. Leave in a cool place until the liquid is thick and syrupy. Add salt and pepper to taste and stir in the sherry and mint.

Spoon over the lamb slices very carefully so that the meat is evenly covered. Chill in the refrigerator for 2 hours until set. Serve with salad. SERVES 4