Kambing bakar is a Malaysian grilled lamb dish made by marinating the meat in ginger, garlic, coriander seed and turmeric, then skilfully turning it on the grill. Getting the marinade to penetrate evenly and caramelising the surface without burning both take real experience.
Mix the ginger, garlic, coriander seed, turmeric, chili powder, oil, lemon juice and salt into a smooth marinade.
Rub the lamb thoroughly with the marinade and let it rest in the fridge for at least 2 hours.
Arrange the marinated meat on a hot grill and cook for 12 minutes, turning often until browned on all sides.
Let the grilled meat rest for 3 minutes before serving.
Let the meat come to room temperature before grilling; cold meat can burn on the outside while staying raw inside. Do not shorten the marinating time, or the meat will turn out tough.
If you use lamb ribs instead of leg, the cooking time is a little longer but the meat stays juicier; keeping the grill at medium heat matters for either cut.
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