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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Roast Leg of Lamb

Peltier Station


Ingredients

6 pound leg of lamb
2 cloves garlic, cut into 1/8 inch slices
4 Tbs. olive oil
1 Tbs. salt
2 large carrots
2 large onions
2 stalks celery, cut into 1-inch pieces
½ tsp. lemon juice
Pepper to taste
½ cup chicken broth or beef broth
½ cup 2006 Peltier Station Zinfandel


Instructions

Preheat oven to 500 degrees. Get the leg of lamb ready with slivers of garlic inserted into 8 incisions (length of lamb). Place in a covered baking pan and olive oil at the bottom of the pan. Roll lamb in oil a couple times, adding the salt and pepper. Roast for 20 minutes at 500 degrees, then lower to 375 degrees. Scatter cut-up chunks of carrots, onions, and celery around the lamb. Add ½ cup Peltier Station Zinfandel wine; continue to roast for 1 hour longer. Add a little broth as it gets dry, ¼ cup at a time. Serve and enjoy!

Recipe prepared by Theresa Marie Marengo



    Suggested Pairings

  1. Opolo
    2012 Zinfandel
    Opolo
    Reserve
    Paso Robles

    $39.50

    $46.00
    Double Gold Medal
    id: 2430
    Platinum
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