ChefXi OfficialA soulful fusion of hickory-smoked lamb shoulder shredded and tossed with bright Mediterranean herbs, served over a creamy, feta-infused polenta.
In a small bowl, whisk together the minced garlic, dried oregano, olive oil, lemon juice, salt, and pepper to create a wet rub.
Let the rub sit for 5 minutes to allow the flavors to bloom.
Coat the lamb shoulder evenly with the rub, massaging it into the meat. Let it marinate at room temperature while you prep your smoker.
For deeper flavor, marinate in the fridge overnight.
Preheat your smoker to 250°F (120°C) using hickory or oak wood for a robust smoke profile.
Keep the smoke thin and blue, not thick and white.
Place the lamb in the smoker and cook until the internal temperature reaches 195°F-203°F, allowing it to become tender enough to shred.
Spritz with a little apple cider vinegar and lemon juice every hour to keep it moist.
While the lamb rests, bring the chicken broth to a boil in a medium pot. Slowly whisk in the cornmeal.
Whisk constantly to avoid clumps.
Reduce heat to low and simmer the polenta, stirring occasionally, until thick and creamy. Fold in the butter and crumbled feta.
If it gets too thick, add a splash of warm broth.
Shred the rested lamb with two forks. Serve a generous portion over a bed of the feta polenta, garnishing with fresh parsley if desired.
Pour any remaining juices from the resting pan back over the shredded meat.
This dish is a tribute to the rugged spirit of the American South meeting the sun-drenched coast of Greece. The key is the 'low and slow' smoke on the lamb, which allows the fat to render and mingle with the oregano and lemon. Always let the meat rest; it's where the soul of the dish settles. Respect the lineage of the smoke.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.