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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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BBQ Lamb Kebobs with Garlic Sauce

Mt. Beautiful


Ingredients

1 lb. lamb loin
4 garlic cloves, crushed
1/4 cup lemon juice
1/4 cup olive oil
1 tsp. paprika
1 tsp. cinnamon
1 tsp. sea salt
Wooden skewers soaked in water for 30 min.
1 bulb of garlic peeled
1/4 cup olive oil
2 Tbs. lemon juice
1 tsp. sea salt


Instructions

Cut the lamb into bite-size pieces and trim fat off if necessary. In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb. Coat lamb thoroughly and then cover and refrigerate for at least 2 hours or even overnight. Prepare the garlic sauce. Peel the garlic and place cloves in a blender. Add the lemon juice and start to blend. You may from time to time have to stop and push the garlic down with a spoon if it sticks to the side. Add the salt and continue to blend. Now add the olive oil in a slow stream while continuing to blend. The sauce should have the consistency of mayonnaise. Cover and refrigerate garlic sauce until you need it. Once you’re ready to cook the lamb, skewer the lamb pieces. Heat the barbecue or grill over a medium-high heat. Cook the lamb skewers in batches for 1 1/2 minutes each side, or until slightly charred. Serve with a salad or fresh, crusty bread.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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