5 lb. leg of lamb
2 tbsp. Dijon mustard
2 tbsp. chopped or dried rosemary
2 cloves minced garlic
1 tsp. black pepper
2 tbsp. olive oil
2 lb. Idaho baking potatoes
2 lg. onions, sliced
1 c. dry white wine

Remove membrane and fat from lamb. Wash and pat dry. Mix mustard, 1 tablespoon rosemary, 1/2 teaspoon pepper, half of garlic and 1/2 teaspoon salt. Spread evenly over lamb and let stand at room temperature while preparing potatoes. Brush oil over bottom of roasting pan. Peel potatoes and cut into 1/4 inch slices and arrange in pan, then onion slices. Sprinkle with remaining salt, pepper, garlic, and rosemary. Place lamb on top of vegetables and pour wine over lamb. Roast in preheated oven at 375 degrees for about 1 hour and 20 minutes or until meat thermometer registers 140 degrees for rare or 160 degrees for medium. Turn lamb during cooking. Place lamb on platter and cover loosely with foil for 10 minutes to set. Slice and serve with vegetables. Serves 6-8.