Entrees Mediterranean president rondele garlic and herbs grilled lamb wrap, cucumber, boneless lamb, naan wrap, lemon zest, dill, entertaining, wrap

Président rondelé Garlic & Herbs Grilled Lamb Wrap

Creamy and indulgent Président rondelé pulls the grilled lamb and crisp summer cucumber salad together in this delicious wrap.

★ ★ ★ ★ ☆
4.3 of 5 - 3 reviews
Prep Time
15 min
Cook Time
15 min
Servings
4
Cucumber Salad
  • 1 cup sliced cucumber

  • 1 whole Lemon Zest and juice
  • 5 whole leaves of basil, chopped
  • 5 whole leaves of dill, chopped
  • 1/2 tsp chili flakes
  • 1/2 tsp salt and pepper
  • 1 tbsp Olive oil, for drizzling
Cucumber Salad
  1. Slice cucumber and place in bowl.
  2. Drizzle cucumber with olive oil.
  3. Toss with lemon zest and juice, basil, dill and chili flakes.
Grilled Lamb Naan Wraps
  • 1 package Président rondelé Garlic and Herbs gourmet cheese spread
  • 12 oz boneless lamb
  • 4 whole Naan wraps, store-bought
Grilled Lamb Naan Wraps Directions
  1. Grill leg of lamb until medium (slightly pink), approximately 4-5 minutes per side.
  2. Slice 3 oz. of lamb per wrap.
  3. Spread Président rondelé on naan.
  4. Add slices of lamb and layer with cucumber salad.

Explore The Pairing

Grilled Lamb

Lamb is bold, juicy and tender, and especially shines when left a little pink in the middle. Boneless lamb legs are rolled into a symmetrical shape, allowing the meat to cook evenly when grilling.

Tip

If you have a bone-in leg of lamb, take it to your butcher — they’ll debone it for you.

Naan Wraps

A staple in Central and South Asian cuisine, naan is a simple, oven-baked flatbread similar to pita bread. Traditionally served hot, it can be simply brushed with ghee or butter, or served stuffed with a filling.

Recipe by
Chef Gavin Kaysen is executive chef and owner of two nationally recognized restaurants, Spoon and Stable in Minneapolis and Bellecour in Wayzata, Minnesota. He’s earned many of the culinary industry’s top honors, most recently winning the prestigious James Beard Award for Best Chef Midwest in 2018. Chef Kaysen serves as Team USA’s Vice President for the Bocuse D’or, the world-renowned culinary competition, in which the team took victory in 2017. Prior to opening his restaurants, he was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Rising Star Award, and helped the restaurant earn a star from the illustrious Michelin Guide. Chef Kaysen has brought his renowned expertise to his partnership with Président Cheese since 2015.
Learn more about Gavin Kaysen