Method:
1 Thread lamb onto 2 skewers. Heat a char-grill pan over high heat, brush lamb with oil, season with salt and pepper. Char-grill skewers for 4 minutes for medium, turning, or until cooked to your liking.
2 Heat a frying pan over medium heat, cook pine nuts for 2-3 minutes or until toasted.
3 Process rocket, toasted pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.  Remove to a bowl, add ricotta and stir to combine.
4 Serve skewers drizzled with pesto.