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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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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
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Leg of Lamb Gascony (Cuisse de mouton Gascony)

Midnight Cellars


Ingredients

Serves eight

1 (7 Pound) Leg of Lamb, fat trimmed to 1/2"
12 Anchovy fillets, packed in oil
12 Garlic cloves, peeled,halved lengthwise
1/2 Cup of Duck or Bacon fat
3 Tablespoons Rosemary, fresh, chopped
1 Tablespoon Creole seasoning
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper, fresh ground
1 Yellow Onion, large, peeled, quartered
1 Carrot, large, cut into 2 inch pieces
1 Turnip, large, trimmed and quartered
2 Celery stalks, cut into 2 inch pieces
1/2 Cup Chicken or Beef stock
2 Tablespoons unsalted-Butter,cut 4 pieces


Instructions

Preheat the oven to 350 degrees F. With a small, sharp knife, make 12 (1 1/2 inch deep) slits about every two inches of the lamb. Wrap the anchovies around the garlic cloves and stuff into the slits. In a large roasting pan set over 2 burners, heat the duck or bacon fat over medium heat. Add the lamb and sear on all sides (about 5 minutes). Remove from the heat and in a small bowl combine the rosemary, Creole seasoning, salt, and pepper to create a rub. Rub evenly over all of the lamb. Add the vegetables and stir to coat with the fat. Roast 1 1/2 hours until internal temperature reaches 130 degrees for medium-rare, stir the vegetables every 30 minutes during this time. Remove lamb and vegetables from the oven and transfer to a large platter, cover and let it rest for 15 minutes. Place the pan over two burners. Add wine and cook stirring to deglaze the pan and reduce by half. Add the stock, reduce by 1/2 again. Strain into a small saucepan through a fine mesh strainer; extract as much liquid as you can. Return liquid to medium heat, stirring constantly and add the butter cubes to complete gravy. Carve the lamb, place along side of roasted vegetables and top with gravy. Take a large sip of Syrah.



    Suggested Pairings

  1. Paint Horse
    2012 Chardonnay
    Paint Horse
    Carneros
    Sonoma Valley

    $18.00

    $22.00
    Special Selection
    id: 2438
    Special
    Gold
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