Ratatouille with grilled polenta and pulled lamb.

I use lamb necks. An often overlooked cut of meat they are economical and perfect for a low, slow braise.

I hate – really HATE- the word deconstructed, but I served this to a guest this summer and they said “oh wow, deconstructed ratatouille.”  I live for chargrilled veg. Any opportunity to get those lines.

I made this all the time when I was working as a private chef in the south of France and all that lovely veg was at its finest.

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