Our Recipes

Heat a small pan with the olive oil, the herbs, the crushed garlic clove, the juniper berries and let it simmer very gently for about 10 minutes. Chop the shallot and sauté it in 3 tablespoons of the oil flavoured with the herbs.

Pour in the rice, let it sauté until it becomes translucent, water with the wine and add the stock, stirring once in a while.

In the middle of cooking add half of the blueberries. Meanwhile heat the grill and brush the lamb chops with the remaining oil.

Almost at the end of cooking the rice, grill the meat.

Sprinkle with salt and pepper and serve with the rice and the remaining blueberries.