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Gold Medal Wine Club
Impersonating:
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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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

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

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Butterflied Leg of Lamb

GMWC


Ingredients

Butterfly 5-6 pounds Leg of Lamb Trim off all silver skin and fat from meat
4 tablespoons of Extra Virgin Olive Oil
4 cloves Garlic - minced
3-4 cups Inheritance 2002 Petite Syrah
1 to 2 tablespoons chopped fresh Rosemary or
1 to 2 tablespoons of chopped fresh Basil
Sea Salt and fresh ground Pepper
1-2 glasses for the chef during prep


Instructions

For Marinate - Mix olive oil, garlic, wine, herbs and spices in sealable plastic bag. Marinate for 6-8 hours in plastic bag, turning frequently (on the hour or so). Drink wine during this process. Use red oak wood and/or mesquite briquettes — when coals are covered with grey ash add two thinly sliced red onions and bell peppers to the coals. Pat meat dry… flatten (butterfly) with a mallet or heavy pan to 2"-3" thickness. Place meat over coals, grill over high heat 10-12 minutes each side (add more onion and bell peppers to the coals if necessary). Remove meat from the grill, cover with foil, and rest meat for 10 minutes. Slice diagonally or in segments depending on thickness for medium rare portion. Serve with tossed green salad with avocado, cherry tomatoes and thinly sliced red onion with your favorite dressing. Add baked or small roasted red potatoes and white corn on the cob.



    Suggested Pairings

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