My Big Fat Greek Cheese Wheel (Throwdown Entry)

For my entry into the Throwdown themed "With a Surprise Inside" I decided to stuff a brie with a greek style smoked lamb burger and grilled fruit.

First I made a 2 1/2 lb. 12" greek lamb burger with shallots, garlic, fresh thyme, rosemary, oregano, black pepper, and salt. I smoked it at 225F for 90 minutes with olive wood chunks.


I grilled some Bosc pears to accompany the lamb burger.


Next I cut a 1kg (2.2 lb) 12" brie wheel in half with dental floss (yeah, I know brie is French not Greek).


On top of the halved brie I added the lamb burger and grilled thin Bosc pear slices.



Next I wrapped all in a puff pastry, eggwashed, and put on a 400F grill indirect.



For sides I grilled black pepper and salt seasoned artichokes and apricots marinated in white wine, honey, and brown sugar.



The stuffed cheese wheel came out beautifully golden brown and soft. It was melty, rich and smokey good. The lamb, cheese, and grilled fruit complemented each other perfectly. We served it with grilled apricots, grilled artichokes with lemon aioli, and grilled lemon and rosemary Greek potatoes.





Thanks for taking a look at my Cheese Wheel with a Surprise Inside.