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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.

Peter Power/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


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.

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