Leg of lamb with rosemary and rolls filled with asparagus

Main dishes

Of course, any other type of roll or baguette can be used.

Young carrots can be used instead of asparagus.



  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.
  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!
  3. Preheat the oven to 220 °C and roast the joint for ca. 60 minutes.
  4. Allow to stand for 10 minutes in the oven before serving.
  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.
  6. Remove from the stove. Squeeze out the gelatin leaves, add to the asparagus, mix well and add estragon.
  7. Allow to cool a little and fill into the roll halves.
  8. Place in the fridge for 20 minutes.


  • 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 gelatin, soaked in cold water
  • Salt and pepper
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