Lamb Stew with Bread Crust

Pour the garlic oil into a wide, ovenproof pot (ideally made of copper). Peel the potatoes, cut them into quarters, and place them in the pot along with the pearl onions and cherry tomatoes.

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

Cut the lamb into bite-sized pieces, place it in the pot, and drizzle with a little extra olive oil. Mix everything well with your hands. Pour in a little water, put the lid on, and cook briefly over medium heat until the ingredients soften slightly. Season with salt and pepper.