You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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
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.

Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

Cosentino


Ingredients

Rack of Lamb
1 (½ pound) French-cut rack of lamb (about 8 ribs)
2 Tbs. sweetened dried cranberries
¾ tsp. dried rosemary
2 garlic cloves
1 small shallot, peeled and quartered
½ cup seasoned breadcrumbs
¼ tsp. black pepper
2 Tbs. honey mustard
1 tsp. olive oil

Potatoes
3 large red potatoes (6 oz. each), quartered
2 Tbs. chopped fresh or 2 tsp. dried parsley flakes
1 tsp. olive oil
½ tsp. dried rosemary
⅛ tsp. salt
⅛ tsp. black pepper


Instructions

Preheat oven to 425 degrees Fahrenheit. To prepare rack of lamb, trim fat from lamb; place lamb meat side up on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.

Combine cranberries, ¾ teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, ¼ tsp. salt, and ¼ tsp. pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 tsp. olive oil.

To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.

Bake lamb and potatoes at 425 degrees Fahrenheit for 40 minutes or until the thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.

Recipe provided by Snooth and MyRecipes.com.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
Close