Fruit & Lamb Loaf

Directions

1. 1
   Lightly grease a sheet of foil 45cm wide x 60cm long.
2. 2
   Soak apricots in water for 1 hour.
3. 3
   Drain apricots, reserve liquid.
4. 4
   Cut away white stems from silverbeet.
5. 5
   Bring a large saucepan of water to boil, add leaves, cook for 1 minute; drain.
6. 6
   Rinse leaves under cold water until cool; drain well.
7. 7
   Combine lamb mince, onion, spring onion, sultanas, mint, egg and cream in bowl; mix well.
8. 8
   Slightly overlap silverbeet on foil to make 32cm x 40cm rectangle.
9. 9
   Spread mince mixture over silver-beet.
10. 10
    Place apricots and prunes down one long side of mince mixture.
11. 11
    Roll up from long side into a log shape; twist ends of foil.
12. 12
    Place on an oven tray.
13. 13
    Cook in a moderate oven 350F (180C) for about 45 minutes, or until cooked through.
14. 14
    Thicken reserved water from apricots with two or three teaspoons of cornflour.
15. 15
    To serve; Cut roll into slices and pour fruit sauce over it.
16. 16
    To give extra flavour to sauce you could finely chop a couple of the soaked apricots into it.