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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

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. 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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