Kambing bakar is Malaysian-style grilled lamb marinated with ginger, garlic, coriander seeds, and turmeric, then expertly turned on the grill. It takes experience to let the marinade flavor the meat throughout and caramelize the outside without burning it.
Mix the ginger, garlic, coriander seeds, turmeric, hot red pepper, cooking oil, lemon juice, and salt into a smooth marinade.
Rub the lamb thoroughly with the marinade and refrigerate for at least 2 hours.
Arrange the marinated lamb on a hot grill and cook for 12 minutes, turning frequently until browned on all sides.
Remove the lamb from the grill, let it rest for 3 minutes, and serve.
Let the meat come to room temperature before grilling; cold meat may burn outside while remaining raw inside. Do not shorten the marinating time, as a short marinade can make the meat tough.
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