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Gold Medal Wine Club
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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

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Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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

$69.00

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Diamond
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Chopped Lamb Steak with Garlic Spinach

Keller


Ingredients

1/2 lb. spinach, stems discarded,rinsed
3 Tbs. extra-virgin olive oil,
1 small red onion, finely diced
1 1/2 lbs. ground lamb
2 Tbs. dry red wine (pinot works just fine)
1/2 tsp. ground cumin
1/4 tsp. cinnamon
Kosher salt and fresh ground black pepper
1 large garlic clove, minced
4 slices of peasant bread
4 oz. fresh goat cheese, cut into 4 pieces
Marjoram leaves, for garnish


Instructions

Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until wilted. Transfer to a colander and repeat with the remaining spinach. Gently squeeze the spinach dry, then coarsely chop and reserve.

In the same skillet, heat 1 Tbs. of olive oil. Add the red onion and cook over moderate heat until softened, about 7 min. Transfer to a large bowl and let cool. Add the ground lamb to the bowl and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 tsp. of salt and 1/2 tsp. of black pepper and blend well. Gently form the mixture into four 4-inch patties.

In the same skillet, heat the remaining 2 Tbs. of olive oil. Add the garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season with salt and pepper, cover and keep warm.

Light a grill. Lightly brush the bread with olive oil and grill, turning once, until lightly browned, about 1 min. per side. Spread the goat cheese on the bread and top with the spinach. Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 min. per side. Transfer the patties to the bread, garnish with marjoram and serve.



    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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