Leg of lamb with rosemary and rolls filled with asparagus
Main dish - USA
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 |
Our tip
Of course, any other type of roll or baguette can be used. Young carrots can be used instead of asparagus.
Preparation
-
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.