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Gold Medal Wine Club
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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
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Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
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Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Lamb loin with beetroot cranberry relish

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Ingredients

Serves 4.
Preheat oven to 180 deg C
4 lamb loins, 140 gms to 190 gms each
4 tablespoons picked thyme
4 cloves garlic sliced
Trim the lamb loins of fat and any surface silver skin Paint each with a little olive oil and sprinkle with the thyme, sliced garlic salt and pepper. Heat pan to a moderate heat and lightly brown all of the loins on all sides, place loins on roasting dish and roast for 8 minutes, remove from oven and cover allow to rest for 4 minutes in warm place. Slice into 3 pieces and serve on top of mashed parsnip with beetroot relish.

Beetroot Cranberry Relish-
500gms Beetroot grated
200gms Onion thinly sliced
1/2 cup dried Cranberries
1Tbls Fresh Thyme
Pinch Chilli Flakes
1/2 Cup brown Sugar
1/4 Cup Balsamic Vinegar
Juice of 1 Orange Juice
4 tablespoons Cup Olive Oil
2 Tablespoons redcurrant jelly
1 sherry glass port
Salt & Fresh Black Pepper (to taste)


Instructions

Place all of the ingredients in a non-reactive saucepan apart from the port and red currant jelly and place over low heat. Stirring occasionally let the relish cook down for approximately 1 ½ hours until all the liquid has been absorbed and the relish has a nice sheen to it. Add port and redcurrant jelly and simmer for a further 5 minutes. Remove from the heat and store in jars, refrigerate until required.



    Suggested Pairings

  1. Moone Tsai
    2012 Chardonnay
    Moone Tsai
    Bald Mountain Vineyard
    Napa Valley

    $60.00

    $60.00
    95 - Connoisseurs' Guide
    id: 2513
    Platinum
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