Lamb Pot with Bread Crust

Place the garlic oil in a wide, oven-safe pot (ideally copper). Peel the potatoes, cut them into quarters, and place them in the pot along with the silver onions and cherry tomatoes.

Finely dice the yellow onion and sprinkle about two tablespoons of it over the vegetables. Roughly chop the parsley and the remaining herbs (rosemary, thyme, marjoram) and add them as well.

Cut the lamb into bite-sized pieces, add them to the pot, and drizzle with a little extra olive oil. Mix everything well with your hands. Add a little water, put on the lid, and sauté briefly over medium heat until the ingredients are slightly softened. Season with salt and pepper.