• 6-pound leg of lamb
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 large onion, coarsely chopped
• 1 cup dry white wine
• 2 cups Colonna Plain Bread Crumbs
• ½ cup chopped parsley
• 4 large cloves garlic, minced
• 2 teaspoon rosemary, crushed
• 1 teaspoon basil, crushed
• ¾ cup butter or margarine, melted
• ¼ cup dijon style mustard

Trim lamb and arrange on rack in shallow roasting pan. Season with salt and pepper. Arrange onion around lamb. Pour wine over all. Roast at 350ºF for 1 hour, basting occasionally with pan juices.

In bowl, combine next 5 ingredients. Add butter and toss to blend. Remove lamb from oven and let stand 15 minutes. Spread mustard over surface of lamb with small spatula. Firmly pat breadcrumb mixture evenly over surface of lamb. Lightly cover with foil; bake 30 minutes. Remove foil and bake 30 minutes longer or till desired doneness (140ºF for medium rare; 160ºF for medium; and 180ºF for well done). For easier carving let roast stand tented with foil for 15 minutes. Makes 10 servings.