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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
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
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Maldonado 2010 Estate Chardonnay Los Olivos Vineyard
Maldonado2010 Estate Chardonnay
Maldonado
Los Olivos Vineyard

$37.00

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 Herbs

Companhia Das Lezirias


Ingredients

1 leg of lamb (5-6 lbs.)
3 Tbs. dry white wine or lemon juice
2 Tbs. chopped parsley
2 Tbs. chopped fresh mint leaves
2 Tbs. olive oil
1 Tb. minced garlic
1 tsp. paprika
1/2 tsp. crushed or crumbled dried bay leaves
1/2 tsp. pepper
salt


Instructions

Rinse lamb and pat dry; trim off and discard excess surface fat. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 tsp. pepper. Rub all over lamb. Set lamb on a rack in an 11x17 inch pan. Roast in a 375 degree regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140 degrees for medium-rare, about 1 1/2 hours, or 150 degrees for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed. Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.



    Suggested Pairings

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