Spezzatino d’agnello alle olive

In Italy, lamb with olives—black or green—is a common combination. In the Abruzzo and Umbria, black olives are often marinated with garlic, lemon or orange zest, and herbs, with bay, marjoram, rosemary, and oregano the herbs of choice. A bit of lemon juice may be added to the lamb at the end of cooking to cut the richness. Serve with mashed potatoes or polenta.