Directions

1. In a bowl, combine the olive oil with the crushed garlic and the juice of 1 lemon. Brush the mixture all over the lamb rib and squeeze over the juice of the second lemon. Salt the meat thoroughly and sprinkle over the spices and herbs, patting them in to flavour the lamb. Leave the lamb to marinate for 30 minutes to an hour.
2. Light a fire on one side of the braai and place the Dreemfire Rib Stand about 60cm away from the flames. Put the lamb into a hinged braai grid with the thickest part of the rib at the bottom and place into the Rib Stand. As the coals die down, move the lamb closer to the coals, turning the meat as it browns. Baste the lamb every 30 minutes or so with any residual garlic olive oil and lemon juice.
3. The lamb rib is ready when the fat has crisped, and the meat is cooked throughout. Leave to rest for 10 minutes before slicing as individual ribs.
4. For the marinated peppers, place the bell peppers into the coals next to the lamb rib. Turn them frequently until the skin is blackened and blistered. Place the peppers into a glass or metal bowl and cover with clingfilm. This allows the peppers to sweat off their skin for easier removal. Once slightly cooled, rub the skin off the peppers and slice into thick strips, discarding the seeds. In a separate bowl, combine the red wine vinegar with the garlic and the zest and juice of half a lemon. Finely chop the parsley and add to the marinade, and season with salt and pepper to taste. Add the sliced peppers to the marinade and stir to combine. The peppers are delicious with the lamb with a garlicky yoghurt sauce and flatbreads.