Mamta's Kitchen

Barbecued Lamb Chops or Other Meats

Barbecued Meats

Mamta Gupta

This easy recipe can be used for pork, lamb and beef, any meat of your choice. The pictures here show it cooked in an oven. Serves 4-6

Also see BBQ Selection and Marinade Selection.

Edited September 2014


  • 1 kg. meat pieces of choice.

  • For marinade:

  • 3-4 tbsp. tomato ketchup

  • 1 tbsp. Worcestershire sauce

  • 2 tbsp. Soya sauce

  • 2 tbsp. American mustard paste or whole grain mustard or any other mild mustard paste

  • 1 tsp. chillies, coarsely ground (optional) or Tabasco sauce or any chilli sauce of choice, adjust to your taste

  • 2 tbsp. oil

  • A sprinkle of black pepper

  • Salt, only if marinade is not salty enough

  • You can add a little garlic salt or crushed garlic too


  1. Mix all sauce ingredients in a large mixing bowl. Check if it tastes salty enough. If not, add salt to taste.

  2. Add meat and mix well so that all meat pieces are coated. Leave overnight in a fridge for at least a couple of hours.

  3. Cook on barbecue or under a hot grill, turning once, until done on both sides. You can also cook it in a hot oven (450º F or 225º C approximately) or on a griddle, until well cooked on both sides.

  4. Serve with a selection of boiled vegetables, roast or jacket potatoes, fresh bread rolls and salad. They can also be served as part of an Indian meal.


  • If you do not have an oven or a barbecue, stir-fry marinated meats in a wok or pan.

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