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
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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.

Rack of Lamb with Jalapeno-Honey Mustard Glaze and Balsamic Vinegar Reduction

Edward Sellers


Ingredients

Rack of Lamb Ingredients
2 ½ pound racks of lamb (8-9 chops per rack)
¼ cup olive oil
6 Tbs. honey mustard
1 jalapeno, seeded and minced
1 tsp. kosher salt
2 Tbs. freshly ground black pepper
¼ cup chopped fresh rosemary or 1 heaping Tbs. dried rosemary
8 garlic cloves, minced
½ cup balsamic vinegar reduction (recipe included)

Balsamic Vinegar Reduction Ingredients
1 shallot, minced, or 2 Tbs. minced onion
1/3 cup balsamic vinegar
Juice of 2 oranges
¼ cup brewed coffee
½ cup dry red wine
1 tsp. freshly ground black pepper
1 tsp. chopped fresh rosemary


Instructions

For Balsamic Vinegar Reduction:
Place the shallot in a small saucepan over medium heat until it begins to sizzle. Immediately add the vinegar, orange juice, coffee, and wine. Increase heat to high. Boil until reduces by half, about 5 minutes. Remove from heat and stir in the pepper and rosemary. Set aside.

For Rack of Lamb:
Preheat oven to 450 degrees. Trim any excess fat off the bones and ribs of the lamb. Combine the olive oil, mustard, jalapeno, salt, pepper, rosemary, and garlic in a small bowl and mix well. Stand the ribs up together in a roasting pan with the rib bones intertwined, fat side facing out. Brush or spoon the olive oil mixture onto the fat side of the 2 racks of lamb. Roast for 25-30 minutes for medium-rare; the internal temperature in the center of the rack will register 130 to 135 degrees. Remove the lamb from the oven, cover loosely, and let rest 5 to 10 minutes before slicing into individual chops. Serve immediately with the Balsamic Vinegar Reduction.



    Suggested Pairings

Close