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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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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. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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