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Gold Medal Wine Club
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
Maus Vineyard


Last Call
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard


Last Call
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines


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


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Herb Crusted Rack Of Lamb



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


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. Cholame
    2011 Tempranillo
    Bull Pen
    Central Coast


    Best of Class - CA State Fair
    id: 2389