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Gold Medal Wine Club
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


Last Call
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
92 - Beverage Testing Inst


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


Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide


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Herb Crusted Rack Of Lamb



For the Lamb
2 Racks of Lamb, cut in half, 3-4 ribs each
Extra Virgin Olive Oil for cooking
Sea Salt
Ground Black Pepper
2 Tablespoons English Mustard

For the Herb Crust
4 Slices Day-Old Bread, crusts removed
Large handful of fresh Parsley
Small bunch of fresh Thyme
A few sprigs of fresh Rosemary
1/2 once of freshly grated Parmesan


For the Lamb
Heat the oven to 200c.(425 degrees Farenhiet). Score the lamb fat in a criss-cross pattern and season. Seal the racks in a hot ovenproof pan with a little olive oil until golden brown, about 4 minutes each side. Transfer the lamb. It should feel springy when pressed. Leave to rest while you prepare the crust.

For the Herb Crust
Tear the bread into pieces and put into a food processor. Roughly chop the herb leaves and add to the processor with the Parmesan and a little seasoning. Whiz to fine crumbs, which will become bright green. Brush the lamb with mustard and coat with the herb crust, patting it on firmly. Return the lamb to the pan and warm through in the oven for 5 minutes. Slice the lamb into individual chops and serve three per person along with steamed vegetables and potatoe dish.

    Suggested Pairings

  1. Vina Bujanda Crianza
    2010 Tempranillo
    Vina Bujanda Crianza


    90 - The Wine Advocate
    id: 2457