Fruit & Lamb Loaf

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

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

apricot, water, ground lamb, onion, spring onion, sultana, cream, mint, egg, prune

Taken from www.food.com/recipe/fruit-lamb-loaf-146062 (may not work)