Serves 4

4 Citrus Rosemary Callisons Seasoned Skewers
1/2 cup white wine
1 lb boneless lamb meat, cut into 12 pieces (1 1/2-inch chunks)
1 small orange, with peel, cut into 8 wedges
1 large bulb of fennel, trimmed and cut into 8 wedges
Salt and pepper to taste

Mustard Sauce
1 tablespoon whole grain mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil

Soak skewers in white wine for 10 to 15 minutes.

Meanwhile, whisk the Mustard Sauce ingredients together until well combined and set aside.

Thread onto each skewer in the following order: lamb-orange-fennel, using 1 piece of each. Repeat 1 more time and then add 1 more piece of lamb to secure the vegetables. Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook skewers until lamb is cooked to desired doneness, about 4 to 5 minutes per side.

To serve: Drizzle with Mustard Sauce.

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