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6
Medium
Published 2001
In France, roast lamb and flageolet beans are considered perfect partners. The twist to this dish is the sauce, a combination of flavours that not only excites the palate but sharpens the unctuousness of the lamb and offers a subtle sweetness to offset the acid in the tomatoes. The sweet, sour, salty and bitter taste receptors in the tongue are all stimulated, creóting an unusual sensation on the palate.