I love the flavor of fresh, sweet oranges with salty cured olives but had never tried an actual braised meat with that combination. I've certainly read many recipes that combine meat or poultry with olives and oranges, especially Mediterrenean recipes from Spain, Provençe, and Morocco. I decided to try it based on some of the best ingredients I had, both fresh and canned. These included a local half leg of lamb (raised by a friend but butchered at the local USDA butcher), fresh blood and navel oranges, fresh rosemary that I raise indoors during the winter, a bottle of "French" olives that I had received for Christmas, and homemade canned tomato passata. I love the flavor. It's a very strong, dominant combination of flavors so I served it first with mashed potatoes and parsnips and some broccoli. But as leftovers, I had it with glazed carrots and polenta. Yummy!

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