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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online

$72.00

Last Call
Diamond
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
Nobelle 2012 Grenache - Syrah blend
Nobelle2012 Grenache - Syrah blend
176 cases produced

$23.00

Special
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.

Butterflied Leg of Lamb

GMWC


Ingredients

Butterfly 5-6 pounds Leg of Lamb Trim off all silver skin and fat from meat
4 tablespoons of Extra Virgin Olive Oil
4 cloves Garlic - minced
3-4 cups Inheritance 2002 Petite Syrah
1 to 2 tablespoons chopped fresh Rosemary or
1 to 2 tablespoons of chopped fresh Basil
Sea Salt and fresh ground Pepper
1-2 glasses for the chef during prep


Instructions

For Marinate - Mix olive oil, garlic, wine, herbs and spices in sealable plastic bag. Marinate for 6-8 hours in plastic bag, turning frequently (on the hour or so). Drink wine during this process. Use red oak wood and/or mesquite briquettes — when coals are covered with grey ash add two thinly sliced red onions and bell peppers to the coals. Pat meat dry… flatten (butterfly) with a mallet or heavy pan to 2"-3" thickness. Place meat over coals, grill over high heat 10-12 minutes each side (add more onion and bell peppers to the coals if necessary). Remove meat from the grill, cover with foil, and rest meat for 10 minutes. Slice diagonally or in segments depending on thickness for medium rare portion. Serve with tossed green salad with avocado, cherry tomatoes and thinly sliced red onion with your favorite dressing. Add baked or small roasted red potatoes and white corn on the cob.



    Suggested Pairings

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