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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

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

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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.

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. Cholame
    2011 Tempranillo
    Cholame
    Bull Pen
    Central Coast

    $34.00

    $39.00
    Best of Class - CA State Fair
    id: 2389
    Platinum
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