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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 PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

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

$9.99

Was $18.50
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Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
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Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
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Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
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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.

Roasted Lamb

Resalte de Penafiel


Ingredients

8 pounds of lamb (preferably baby lamb)
Salt to taste
Olive Oil
Preferred seasoning for lamb


Instructions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Cut the lamb into serving size pieces and season before placing into a cooking pot. Traditionally, a clay pot is used, but any type will do.

3. Pour/rub a small amount of olive oil onto each piece of lamb and add water to the pot (no more than 1/2 inch high).

4. When the lamb is in the oven, change its temperature to low heat. This dish needs, above all, time and patience - check from time to time on the water level in the pot to be sure it won’t completely evaporate.

5. When the lamb looks semi-roasted (usually after about 1 hour), take it out of the oven and flip each piece of meat so they cook evenly.

6. Place the cooking pot back in the oven and allow lab to roast until it appears completely finished. Again, check on the water level periodically. Add additional water if necessary.

7. Serve the lamb with a simple side salad of lettuce, tomato and onion with an oil/vinegar based dressing. Add salt and pepper to taste.



    Suggested Pairings

  1. Vina Bujanda Crianza
    2010 Tempranillo
    Vina Bujanda Crianza
    Spain
    International

    $20.00

    $25.00
    90 - The Wine Advocate
    id: 2457
    International
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