You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

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

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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 Leg of Lamb with Gravy

GMWC


Ingredients

1 cup Dijon mustard
5 large garlic cloves
(mince 1/2 finely, chop the remaining coarsely)
2 tbsp soy sauce
3 tbsp fresh rosemary, chopped finely
1/2 cup olive oil
1 leg of lamb, ca. 5 pounds, fat trimmed, roast tied
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
2 plum tomatoes, chopped
2 cups beef stock
Salt and freshly ground pepper


Instructions

In a small bowl, whisk the mustard with the minced garlic, soy sauce and rosemary. Gradually whisk in oil until creamy. Set aside 1/4 cup and coat lamb with rest. Let lamb sit at room temperature for several hours. Preheat oven to 350. Set the lamb, fat side up, on rack in shallow roasting pan and cook in lower third of oven for 20 minutes. Scatter vegetables and remaining garlic in the pan, reduce heat to 325 and cook for another hour and 40 minutes. The lamb is done when the meat thermometer inserted into thickest part registers 140. Transfer lamb to carving board, let rest for 20 minutes. Remove all strings before carving. Meanwhile, spoon off all but one tbsp. Of the fat from roasting pan. Set the pan over 2 burners, add stock and tomato sauce, bring to a boil over moderate heat, stirring and scraping the browned bits from the bottom of the pan. Strain sauce into a small saucepan, pressing hard on the solids to extract liquid.Whisk in the reserved mustard and garlic mixture and bring to a simmer. Season with salt and pepper and serve hot. Enjoy with EOS Reserve Petite Sirah.



    Suggested Pairings

  1. Envy
    2011 Petite Sirah
    Envy
    Calistoga Estate
    Napa Valley

    $41.00

    $49.00
    93 - Beverage Testing Insti.
    id: 2341
    Platinum
Close