Leg of lamb with rosemary and rolls filled with asparagus

You'll need:

1	leg of lamb, ca. 2-2.5 kg
4	cloves of garlic, chopped into small strips
2 twigs	chopped rosemary
1 tablespoons	Dijon mustard
3 tablespoons	olive oil
50 ml	buttermilk
	Salt and pepper
4	half rolls, with dough removed
500 g	whire or green asparagus sticks, cut in equal portions
1/8 L	water
1/8 L	white wine
50 g	butter
50 g	sugar
1 pinch	chili pepper
1 bunch	estragon, without leaves
2 leaves	gelatine, soaked in cold water
	Salt and pepper

Of course, any other type of roll or baguette can be used. Young carrots can be used instead of asparagus.

Step 1

Slit the leg of lamb with a sharp knife at several points and insert a strip of garlic and rosemary in each slit. Season with salt and pepper.
Step 2

Mix the mustard with the olive oil, add the buttermilk and season with salt and pepper. Allow to stand for 4 hours, frequently brushing with the mixture. Do not place in the fridge!
Step 3

Preheat the oven to 220 °C and roast the joint for ca. 60 minutes.
Step 4

Allow to stand for 10 minutes in the oven before serving.
Step 5

Place the asparagus, water, white wine, butter, sugar, chili pepper, salt and pepper in a large flat saucepan and cook for 4-5 minutes.
Step 6

Remove from the stove. Squeeze out the gelatine leaves, add to the asparagus, mix well and add estragon.
Step 7

Allow to cool a little and fill into the roll halves.
Step 8

Place in the fridge for 20 minutes.