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1 tablespoon olive oil
4 1 1/2-inch-thick lamb loin chops (about 2 pounds)
1 teaspoon paprika
kosher salt and black pepper
4 shallots, halved
4 plum tomatoes, quartered
1/4 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley
1 baguette (optional)
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1st Keep
 ninman
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