Fruit & Lamb Loaf

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/3 cup dried apricot
• 1 cup water
• 3 leaves silver beet
• 800 g ground lamb
• 1 onion, finely chopped
• 1 spring onion, sliced
• 1/4 cup sultana
• 1 tablespoon cream
• 2 tablespoons chopped fresh mint
• 1 medium egg, lightly beaten (med-lge)
• 1/3 cup prune

Recipe

• 1 lightly grease a sheet of foil 45cm wide x 60cm long. soak apricots in water for 1 hour. drain apricots, reserve liquid. cut away stems from silverbeet. bring a large saucepan of water to boil, add leaves, cook for 1 minute; drain. rinse leaves under cold water until cool; drain well.
• 2 combine lamb mince, onion, spring onion, sultanas, mint, egg and cream in bowl; mix well. slightly overlap silverbeet on foil to make 32cm x 40cm rectangle. spread mince mixture over silver-beet.
• 3 place apricots and prunes down one long side of mince mixture. roll up from long side into a log shape; twist ends of foil. place on an oven tray. cook in a moderate oven 350°f (180°c) for about 45 minutes, or until cooked through.
• 4 thicken reserved water from apricots with two or three teaspoons of cornflour. to serve; cut roll into slices and pour fruit sauce over it. to give extra flavour to sauce you could finely chop a couple of the soaked apricots into it.