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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
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.

Marinated Lamb over Polenta

Pianetta


Ingredients

Chanterelle Pancetta
6 oz. Pancetta
¼ lbs. Fresh Chanterelles
3 Tbs. Virgin Olive Oil
¾ cup Shallots
3 tsp. Roasted Garlic
3 tsp. Fresh Basil
1 cup Red Wine
1 ½ cup Beef Stock
1 tsp. Dijon Mustard
1 ½ cup Seeded Tomatoes

Marinade
¾ cup Red Wine
1/3 cup Soy Sauce
2 Bay Leaves
3 Tbs. Virgin Olive Oil
1 Tbs. Worcestershire
1/3 cup Diced Shallots
3 Smashed Garlic Cloves
3 Tbs. Fresh Rosemary
3 Juniper Berries
Pinch Sea Salt
Fresh Cracked Pepper

3 lbs. Lamb, removed from bone and most of silver skin


Instructions

Combine Marinade ingredients in bowl and whisk thoroughly. Transfer to 11-pound freezer bag. Add Lamb and massage. Refrigerate 2 hours. Saute Pancetta. Then add Shallots, Garlic and Basil. Saute 6-7 minutes. Add Red Wine and Chanterelles, then reduce heat by half to simmer. Add Stock, Mustard, Tomatoes and reduce for 15 minutes. Season to taste. Grill Lamb to rare temperature and let rest 5 minutes. Cut against the grain and serve over polenta. Top with Chanterelle Pancetta and enjoy! Serves 4.



    Suggested Pairings

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