Bacon Wrapped Lamb Chops
First, make the marinade. Place the lamb chops in a ziplock bag. In a bowl, whisk together the apple cider vinegar, olive oil, red onion, parsley, chipotle peppers, garlic powder, worcestershire, salt and pepper.
Pour mixture into the bag with the lamb chops.Squeeze out as much air as you can and seal.
Refrigerate 4 hours or overnight.
Next, begin to fry two pieces of bacon in your cast iron skillet. Only fry one side over medium heat. Remove from heat when one side is slightly crispy. Leave bacon fat in your skillet for cooking the lamb. Now, remove your chops from the marinade and discard the liquid. With the uncooked side of the bacon facing out, wrap your chops with a little rosemary sprig tucked in.
Secure with a toothpick. Cook the bacon wrapped chopped until the lamb is cooked through, 8-10 minutes on each side. Sear the edges, for a couple of minutes on each side to ensure the bacon gets nice and crispy.