Dice the lamb. Coarsely dice shallots.
Briefly rinse garlic cloves in their skins, dab dry.
Crush peppercorns, 1 tsp sea salt, bay leaves in mortar. Heat 3 tbsp olive oil, brown lamb cubes, remove from cooking pot. In remaining oil, sauté shallots for a few min.
Fold in fresh kitchen herbs. Season with salt. Serve with ratatouille or possibly a celery and strawberry puree.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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