Lamb shoulder chops and beef rack ribs with green salsa: Meat on the bone is always tastier. There is a sparkling food chemistry between the bone and the meat that gives it its lip-smacking goodness.The Globe and Mail
This fresh salsa has a little bite to it. It is sensational with the chops but also with raw vegetables or vegetable chips and as a summery sauce for fish or chicken.
Servings: Makes 1 1/4 cup
Ready Time: 15 minutes
Creamy green salsa
1/4 cup olive oil
2 tbsp white wine vinegar
1 tbsp lime juice
1 tsp coarsely chopped garlic
1 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped fresh Italian parsley
1 tbsp seeded and coarsely chopped jalapeno pepper
2 cups baby spinach
1 cup toasted walnuts
1/4 cup sour cream
Salt and freshly ground pepper
Method
Place olive oil, vinegar, lime juice, garlic, green onions, coriander, parsley, jalapeno, spinach and walnuts into a food processor and process until combined but not completely smooth.
Stir in sour cream.
Season to taste with salt and pepper.