Lamb And Asparagus Salad With Hummus Dressing

• 1/4 cup vegetable oil
• 2 cloves garlic chopped
• 2 tablespoons rosemary finely chopped
• 1 pound lamb leg cut into strips
• 1/2 cup hummus
• 1/4 cup lemon juice
• olive oil cooking spray
• 2 purple onion medium, cut into thin wedges
• 1 red pepper medium, cut into 3/4 inch slices
• 12 cherry tomatoes or mini Roma tomatoes
• 1 1/2 pounds asparagus trimmed
• 2 ounces baby arugula
• 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, lemon juice, olive oil cooking spray, purple onion, red pepper, tomatoes, arugula, lemon wedges

Taken from www.yummly.com/recipe/Lamb-and-Asparagus-Salad-with-Hummus-Dressing-1405837 (may not work)