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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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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
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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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. Robert Young
    2011 Chardonnay
    Robert Young
    Alexander Valley
    Napa Valley

    $36.00

    $42.00
    90 - Wine Spectator
    id: 2391
    Platinum
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