Lamb in a Copper Pot with a Crispy Pastry Lid

Pour the garlic olive oil into a wide copper pot (or ovenproof dish). Peel the potatoes, cut them into quarters, and place them on the oil along with the pearl onions and cherry tomatoes.

Sprinkle with half of the finely chopped red onion, coarsely chopped parsley, and the rest of the fresh herbs. Add a pinch of salt and pepper.

Cut the lamb into smaller pieces, add them to the pot, and drizzle with a little more olive oil. Mix everything thoroughly by hand while raw. Pour in a little water, cover, and start simmering over medium heat until the ingredients are slightly softened.