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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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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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