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
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
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
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. Cache Creek
    2006 Petite Sirah
    Cache Creek
    Lake County

    $21.00

    $26.00
    Two Silver Medals
    id: 2408
    Gold
Close