Lamb Pot with Rustic Bread Crust

Place the garlic oil in a wide, oven-safe pot (ideally copper). Add the peeled and quartered potatoes, whole silver onions, and cherry tomatoes.

Sprinkle the vegetables with the finely diced yellow onions, coarsely chopped parsley, and the remaining fresh herbs (rosemary, thyme, marjoram).

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