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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
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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Roast Leg of Lamb

Peltier Station


Ingredients

6 pound leg of lamb
2 cloves garlic, cut into 1/8 inch slices
4 Tbs. olive oil
1 Tbs. salt
2 large carrots
2 large onions
2 stalks celery, cut into 1-inch pieces
½ tsp. lemon juice
Pepper to taste
½ cup chicken broth or beef broth
½ cup 2006 Peltier Station Zinfandel


Instructions

Preheat oven to 500 degrees. Get the leg of lamb ready with slivers of garlic inserted into 8 incisions (length of lamb). Place in a covered baking pan and olive oil at the bottom of the pan. Roll lamb in oil a couple times, adding the salt and pepper. Roast for 20 minutes at 500 degrees, then lower to 375 degrees. Scatter cut-up chunks of carrots, onions, and celery around the lamb. Add ½ cup Peltier Station Zinfandel wine; continue to roast for 1 hour longer. Add a little broth as it gets dry, ¼ cup at a time. Serve and enjoy!

Recipe prepared by Theresa Marie Marengo



    Suggested Pairings

  1. De Paola
    2008 Zinfandel
    De Paola
    Plus! Selection Emilio
    Central Coast

    $22.00

    $28.00
    Best in Class - SF Chronicle
    id: 2535
    Gold
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