Lamb Spiedini with Lemony Fennel & Arugula Salad and Grilled Focaccia

To make the Lemon Vinaigrette, in a small bowl whisk together the lemon juice, zest, extra virgin olive oil, garlic, Dijon mustard, salt and pepper until emulsified. Set aside.

Using a mandolin, or a very sharp knife, slice the fennel into paper thin slices. Soak the slices in a bowl of ice water so they crisp and curl until ready to serve.

To prepare the lamb spiedini, heat the grill to medium and lightly oil the grates with vegetable oil. Once hot, grill the spiedini for 5 or 7 minutes, turning occasionally, until golden. Brush the slices of focaccia with olive oil and grill for 2 to 3 minutes, turning until golden and toasty.

To serve, line up the lamb spiedini on a large serving platter along with the lemon wedges for squeezing and kosher salt to season. Drain the fennel and toss in a large bowl with the baby arugula, cherry tomatoes and as much of the lemon vinaigrette as it takes to lightly dress the leaves. Arrange the arugula salad on a serving platter and scatter with shaved Parmesan. Serve with the toasted focaccia. Perfect as an appetizer or a light lunch.