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

$31.50

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

$29.50

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

$45.00

Platinum
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Pink Lamb Cutlets with Potato Butter

Highfield


Ingredients

3 whole racks of lamb
Butter
For the Marinade:
2 tsp Lemon thyme
1 tsp Ground Juniper
Olive oil
For the Reduction:
2 oz Fresh cranberries
1 cup Highfield Pinot Noir
1 cup Beef stock
For the Potato Butter:
½ tsp arrow root powder
½ cup vegetable stock
2 oz butter
1 lb mashed potatoes
Pinch freshly grated nutmeg
Salt to taste.


Instructions

Trim racks removing most of the fat and portion into cutlets. Pour over marinade and keep covered in fridge for 24 hours. Boil potatoes and mash with butter and milk. Leave in fridge overnight. The next day take the cutlets out of the fridge at least 1 hour before cooking to allow to get to room temperature. Make potato butter by mixing the arrowroot in cold vegetable stock. Add the butter and potatoes and bring to temperature. Adjust the consistency if necessary, season with salt and nutmeg, cover and set aside. To finish, heat a heavy bottomed pan to a moderate heat with good cooking oil, add cutlets for 30 seconds per side, adding butter and basting as you go. Place in hot oven for 1 to 2 minutes. Remove and rest for no more than 5 minutes. In that time make the reduction by adding the cranberries, wine and stock, bringing to the boil and reducing by 2/3’s until you have a rich silky Pinot reduction. Arrange 3 to 4 cutlets per person with a serving of the potato butter and serve with a baby beet salad and roasted shallots and a glass of Highfield Pinot Noir.



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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