Lamb Chops With Parsnips

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Ingredients

2 1/2 tablespoons extra-virgin olive oil

4 medium parsnips (about 1 pound), peeled and sliced 1/3 inch thick

3/4 cup frozen apple juice concentrate (6 ounces), thawed

Zest and juice from 1 lemon

2 tablespoons drained prepared horseradish

Salt and freshly ground pepper

8 lamb loin chops, 1 inch thick (2 1/2 pounds)

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