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Gold Medal Wine Club
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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
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

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Grilled Lamb Chops with Peperonata

Heritance Winery


Ingredients

1/3 cup extra-virgin olive oil, plus some for brushing
6 oil-packed anchovies, finely chopped
3 red or yellow bell peppers
(about 1 1/4 lbs), thinly sliced
1 small sweet onion, thinly sliced
3 garlic cloves, thinly sliced
Scant 1/2 cup golden raisins
2 Tbsp drained capers
1 Tbsp sugar
1/4 cup white wine vinegar mixed with
3/4 cup of water
Salt & freshly ground pepper
8 small lamb chops (5 to 6 oz. each)


Instructions

Preheat the oven to 375 degrees. In a large, deep skillet, heat the 1/3 cup of olive oil until shimmering. Add the anchovies and cook over high heat, stirring, until dissolved, about 1 min. Add the peppers, onion and garlic and cook, stirring, until softened and lightly browned, about 10 min. Stir in the raisins, capers and sugar. Add the vinegar mixture and simmer over low heat until the peppers are very tender and the liquid is slightly reduced, about 5 min. Season with salt and pepper and keep warm.

Heat a cast-iron grill pan until very hot. Brush the lamb chops with olive oil and season with salt and pepper. Grill the chops over high heat until they are lightly charred, about 1 minute per side. Transfer the grill pan to the oven and roast chops for 3 minutes for medium meat. Serve the lamb chops with peperonata. Recipe provided by Heritance Wines.



    Suggested Pairings

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