Lamb in a copper cauldron with a bread crust

In a large copper cauldron or cast iron pot, pour the garlic olive oil. Add the peeled and quartered potatoes, whole small onions, and cherry tomatoes.

Sprinkle finely chopped yellow onion, coarsely chopped parsley, and the rest of the aromatic herbs (rosemary, thyme, marjoram) on top.

Cut the lamb meat into suitable portions and add it to the pot. Pour a little olive oil over it and mix everything by hand directly in the pot to distribute the flavors. Add a little water, cover with a lid, and sauté gently until the ingredients begin to soften. Use a pinch of salt and pepper for seasoning.