Leg of lamb with rosemary and rolls filled with asparagus

Main dish - USA

You'll need:

(For 4 persons)


leg of lamb, ca. 2-2.5 kg


cloves of garlic, chopped into small strips

2 twigs

chopped rosemary

1 tablespoons

Dijon mustard

3 tablespoons

olive oil

50 ml


Salt and pepper


half rolls, with dough removed

500 g

whire or green asparagus sticks, cut in equal portions

1/8 L


1/8 L

white wine

50 g


50 g


1 pinch

chili pepper

1 bunch

estragon, without leaves

2 leaves

gelatine, soaked in cold water

Salt and pepper

Our tip

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.