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Rub lamb with oil, garlic, and salt. Roast in a shallow roasting pan at 375F until it reaches 130F on an instant-read meat thermometer, about 40 minutes, for medium rare. Cool to room temperature.
Meanwhile, put asparagus into a large skillet of salted, boiling water. Boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.
Thinly slice lamb; divideinto 6 portions.
Caper-Herb SauceThoroughly combine mayonnaise with remaining sauce ingredients. Sauce can be made up to 1 day ahead, store tightly sealed in the refrigerator.
To assemble sandwiches, spread 1 tablespoon reserved sauce on each side of cut rolls. Layer lamb and asparagus on bottom of rolls, interspersing asparagus between slices of lamb. Cover sandwiches with tops; cut in half diagonally.

Nutrition Facts

Calories 511

Calories from Fat 257 (50%)

(44%)Total Fat 29g

(31%)Saturated Fat 6g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

(50%)Cholesterol 149mg

(21%)Sodium 508mg

(17%)Potassium 601mg

Total Carbohydrate 24g

(8%)Dietary Fiber 2g

Sugars 4g

Sugar Alcohols 0g

(75%)Protein 38g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

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