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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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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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