Ingredients:
• For 2 people:
• 1 rack of lamb
• 3 slices bacon
• 6 red peppers
• 1 head garlic
• 2 slices pineapple
• olive oil
• salt
• pepper
• Rosemary

Preparation:
Part the rack in half. Season and place in a suitable source for the oven. Enter the whole garlic head, unpeeled and water with a little oil.

Bake (with oven preheated) at 180 º C for 25 minutes.

Chop over the slices of bacon and place on a baking tray covered with baking paper. Top with another paper and cover with another cookie sheet. Bake at 180 º C for 8 minutes, so they are crunchy.

For confit peppers, place them in a bowl with a drizzle of olive oil. Cover with plastic wrap and cook in microwave on high for 4 minutes. Enter the peppers in a mortar and mash. Pour a little oil and mix well.

Pineapple salt & pepper and fry in a pan with some oil and a sprig of rosemary.

Serve the lamb with pineapple and crispy bacon. Serve with peppers and oil with roasted garlic.

Garnish with rosemary.