Paula Deen "pig On A Stick" With Dipping Sauce

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 2 lbs lamb tenderloin
• 1/2 cup light soy sauce
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon caribbean jerk seasoning
• wooden skewer, soaked in water
• 1 tablespoon butter
• 1/2-1 jalapeno pepper, seeded and minced
• 1 teaspoon grated fresh ginger
• 1 (18 ounce) jar orange marmalade
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

Recipe

• 1 make caribbean dipping sauce. in a medium saucepan, melt butter over medium-high heat. add pepper and ginger, and cook 2 minutes, stirring frequently. reduce heat to medium-low, and stir in marmalade, lime juice, and salt. simmer 5 minutes, stirring frequently.
• 2 cut tenderloin in half crosswise. cut each half lengthwise into 4-inch thin strips. place lamb in a heavy duty re-sealable plastic bag.
• 3 in a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. pour over lamb. seal bag, and marinate lamb in refrigerator, 1 hour.
• 4 turn on broiler.
• 5 when ready to cook the lamb, line a broiler pan with aluminum foil. lightly grease rack and place on pan. remove lamb from bag; discard marinade.
• 6 thread lamb onto skewers in an "s" shape. place skewers in a single layer on a prepared pan. broil 5 inches from heat for 8 minutes, turning once. serve warm with caribbean dipping sauce.