The electric frying pan was, in its day, an exciting invention, as the cook could avoid heating the oven. It's still an economical way to 'roast', especially for smaller households.

Ingredients

• ½ cup black olive tapenade
• 125 grams dried juicy figs
• 1 tblsp fresh rosemary sprigs
• 1 boned shoulder of lamb, well-trimmed
• 3-4 rashers bacon, rind removed

Vegetables

• 2 orange-fleshed kumara, peeled and halved
• 1-2 red onions, peeled and quartered
• 1-2 red peppers, quartered and deseeded
• 3-4 courgettes, halved

Method

1. In a food processor, blend together the olive tapenade, figs and rosemary. If the lamb is tied, untie it before placing it skin-side down on a chopping board.
2. Arrange the bacon rashers on top of the lamb and spread over half the fig tapenade. Roll up and tie with string to secure.
3. Melt a knob of butter and a dash of oil in an electric frying pan, setting it to a medium-high temperature. Add the lamb and brown well on all sides. Cover, and cook join-side up on medium-high for 45 minutes. Avoid lifing the lid as this will cause temperature fluctuations and alter the cooking time.
4. Turn over the lamb and spread the remaining tapenade on top. Arrange the kumara and onions around the lamb. Cover and continue to cook for a further 30 minutes.
5. Turn the kumara and onions. Add the peppers and courgettes, cover and continue cooking for a further 15-30 minutes until the vegetables are tender.
6. Remove the lamb and vegetables to a platter. If necessary, make the juices up to 1 cup with a little water, then return juices to the pan, season, and if wished, thicken with a little cornflour (about 1 tsp). Rest the meat for 10 minutes before carving.