Lamb and Vegetable Skewers with Arugula Pesto
Thread lamb, zucchini, cherry tomatoes and blanched fennel pieces onto wooden skewers. Heat 3 tablespoons oil in a large frying pan and fry the skewers over high heat. Season with salt and pepper.
Rinse arugula, spin dry and chop. Peel garlic. Puree arugula with oil and garlic in a blender and season with salt and pepper. Add a little more oil if needed. Serve the pesto with the skewers.