Lamb And Asparagus Salad With Hummus Dressing

• 1/4 cup vegetable oil
• 2 cloves garlic, chopped
• 2 tbsp finely chopped rosemary
• 1 lb lamb leg, cut into strips
• 1/2 cup hummus dip
• 1/4 cup lemon juice
• None None olive oil cooking spray
• 2 None medium red onions, cut into thin wedges
• 1 None medium red pepper, cut into 3/4 inch slices
• 12 None cherry or mini Roma tomatoes
• 1 1/2 lbs asparagus, trimmed
• 2 oz baby arugula
• None None lemon wedges, to serve

1. To marinate the lamb, combine oil, garlic and rosemary in a shallow bowl. Add lamb and toss to coat. Cover and chill for 15 mins.
2. Meanwhile, for the dressing, whisk hummus and lemon juice in a small bowl until smooth.
3. Preheat an oiled griddle over medium-high heat. Add lamb and cook, stirring, for 2-3 mins or until cooked. Transfer to a plate, cover with foil and let rest for 5 mins. Spray onion, pepper, tomatoes and asparagus with oil. Cook in batches, turning occasionally, for 4-5 mins or until tender. Arrange on serving plates with the arugula, top with the lamb and drizzle with the dressing. Serve with the lemon wedges.

vegetable oil, garlic, rosemary, lamb leg, hummus dip, lemon juice, olive oil cooking spray, red onions, red pepper, cherry, baby arugula, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23957 (may not work)