Roast Lamb with Bacon and Pineapple Recipe

Instructions

1. Carre should be cut in half. Season with salt and pepper and place in a baking dish. Introduce the entire head of garlic, peeled, and watered with a drizzle of oil. Bake for 25 minutes at 180o C (previously preheated oven).
2. Place the bacon slices, lengthwise, on a baking sheet lined with parchment paper. Place another piece of paper on top and cover with a second cookie sheet. Bake at 180o C for 8 minutes, or until very crisp.
3. Put the peppers in a bowl with a splash of oil to confit them. Microwave on full power for 4 minutes, covered with plastic wrap. Mash the peppers in a mortar and pestle. Add a drizzle of oil and stir well.
4. Season the pineapple with salt and pepper before frying it in a pan with a little oil and a few rosemary leaves.
5. Serve the lamb with the pineapple and crispy bacon on the side. Serve with the piquillo oil and roasted garlic. Garnish with rosemary if desired.