Roast Rump of Lamb, Flageolet Purée and Balsamic Dressing


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

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.