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Lamb chops with asparagus

Difficulty: Medium Doses: for 4 people

4 chops of lamb,

20 green asparagus,

150 g finely chopped turkey flesh,



2 tablespoons of extra virgin olive oil.


Each Italian region presents various typical recipes that see lamb as the protagonist, especially in conjunction with the Easter holidays. The preparation suggested for the cutlet (preferably obtained from the lamb loin) once again sees the protagonists asparagus in a delicate dish, with spring scents.

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