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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Maldonado 2010 Estate Chardonnay Los Olivos Vineyard
Maldonado2010 Estate Chardonnay
Maldonado
Los Olivos Vineyard

$37.00

Special
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.

Herb Crusted Rack Of Lamb

VineCrest


Ingredients

For the Lamb
2 Racks of Lamb, cut in half, 3-4 ribs each
Extra Virgin Olive Oil for cooking
Sea Salt
Ground Black Pepper
2 Tablespoons English Mustard

For the Herb Crust
4 Slices Day-Old Bread, crusts removed
Large handful of fresh Parsley
Small bunch of fresh Thyme
A few sprigs of fresh Rosemary
1/2 once of freshly grated Parmesan


Instructions

For the Lamb
Heat the oven to 200c.(425 degrees Farenhiet). Score the lamb fat in a criss-cross pattern and season. Seal the racks in a hot ovenproof pan with a little olive oil until golden brown, about 4 minutes each side. Transfer the lamb. It should feel springy when pressed. Leave to rest while you prepare the crust.

For the Herb Crust
Tear the bread into pieces and put into a food processor. Roughly chop the herb leaves and add to the processor with the Parmesan and a little seasoning. Whiz to fine crumbs, which will become bright green. Brush the lamb with mustard and coat with the herb crust, patting it on firmly. Return the lamb to the pan and warm through in the oven for 5 minutes. Slice the lamb into individual chops and serve three per person along with steamed vegetables and potatoe dish.



    Suggested Pairings

  1. Garcia de Olano
    2005 Tempranillo
    Garcia de Olano
    Mauleon Reserva - Spain
    International

    $28.00

    $32.00
    Exclusive Import
    id: 1277
    Special
    International
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