Leg of lamb with rosemary and rolls filled with asparagus – Leaf Gelatin

Ingredients

• 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