Braaing lamb is something that should be done over a moderate heat for a long time. 

Ingredients
2 lamb ribs
1 lemon
Lamb Braai seasoning/salt

Method
Prepare our fire.  This fire should be relatively small and gentle.  When the coals turn white, you are ready to cook.

While the fire is coming to heat, trim the ribs of any fat and sinew.

Half an hour before you want to start cooking the lamb, squeeze the lemon over both sides of the ribs and scatter over your braai salt.

After half an hour, put the ribs on to a braai grid, close, turn on to the side vertically and start to cook, turning every 10 minutes or so to stop them catching and burning. These will need to cook for at least an hour but perhaps closer to 2 hours, topping up your coals as and when needed.

To check if the ribs are ready, pull at a bone, if ready, the bone will pull out, if it does not, continue to cook for a while.

Cut into single ribs before serving.