Lamb Pot with Bread Crust

Add the garlic oil to a wide copper pot (or an oven-safe braising pot). Peel and quarter the potatoes and layer them in the pot along with the whole pearl onions (approx. 120g) and cherry tomatoes.

Finely dice the remaining yellow onion (approx. 100g) and sprinkle about two tablespoons of it over the vegetables. Roughly chop the parsley and add it along with the remaining herbs (rosemary, thyme, marjoram). Season with a pinch of salt and pepper.

Cut the lamb into bite-sized pieces, add them to the pot, and drizzle with a little olive oil. Mix everything well in the pot with your hands. Pour in a little water, place the lid on, and briefly sauté until the ingredients are slightly softened.