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
Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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

Close