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
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

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.

Lamb loin with beetroot cranberry relish

Clearview


Ingredients

Serves 4.
Preheat oven to 180 deg C
4 lamb loins, 140 gms to 190 gms each
4 tablespoons picked thyme
4 cloves garlic sliced
Trim the lamb loins of fat and any surface silver skin Paint each with a little olive oil and sprinkle with the thyme, sliced garlic salt and pepper. Heat pan to a moderate heat and lightly brown all of the loins on all sides, place loins on roasting dish and roast for 8 minutes, remove from oven and cover allow to rest for 4 minutes in warm place. Slice into 3 pieces and serve on top of mashed parsnip with beetroot relish.

Beetroot Cranberry Relish-
500gms Beetroot grated
200gms Onion thinly sliced
1/2 cup dried Cranberries
1Tbls Fresh Thyme
Pinch Chilli Flakes
1/2 Cup brown Sugar
1/4 Cup Balsamic Vinegar
Juice of 1 Orange Juice
4 tablespoons Cup Olive Oil
2 Tablespoons redcurrant jelly
1 sherry glass port
Salt & Fresh Black Pepper (to taste)


Instructions

Place all of the ingredients in a non-reactive saucepan apart from the port and red currant jelly and place over low heat. Stirring occasionally let the relish cook down for approximately 1 ½ hours until all the liquid has been absorbed and the relish has a nice sheen to it. Add port and redcurrant jelly and simmer for a further 5 minutes. Remove from the heat and store in jars, refrigerate until required.



    Suggested Pairings

  1. Paint Horse
    2012 Chardonnay
    Paint Horse
    Carneros
    Sonoma Valley

    $18.00

    $22.00
    Special Selection
    id: 2438
    Special
    Gold
Close