Blueberry Rice with Lamb Cutlets

for 4

• a sprig of rosemary
• a sprig of sage
• a clove of garlic
• a few juniper berries
• 5 cl of olive oil
• one shallot
• 300 g Ronaldo rice
• 5 cl of rosé wine
• 1 l of beef stock
• 200 g blueberries
• 8 lamb chops
• salt and pepper

Put the olive oil, herbs, crushed garlic clove and juniper berries in a small saucepan over a very low heat for about 10 minutes. Chop the shallot and sauté it in 3 tablespoons of the olive oil flavored with the herbs. Pour in the rice, let it cook until translucent, pour in the wine and add the stock, stirring from time to time. Halfway through cooking, add half the blueberries. Meanwhile, heat the grill and brush the lamb chops with the remaining olive oil. Towards the end of cooking the rice, grill the meat, sprinkle with salt and pepper and serve with the rice and the remaining blueberries.