This recipe came to me as a way to make use of the lamb trimmings that we were wasting at our restaurant. The rack of lamb special is one of our most popular dishes at Doma Land + Sea. In order to get the lamb ribs, however, the butcher has to remove an outer layer, called the cap, from the meat. Since it is mostly fat, it is either ground up and made into kabob, or thrown out. One day I asked the butcher to give me a bunch of caps. After trimming them up and curing them for a couple days I roasted them and sliced them thinly into bacon strips. What came out was a dish that even the non-Jewish cooks agreed was better than non-kosher bacon.
Ask your butcher to reserve the cap from the rack of lamb. Usually they will sell it for very cheap since they cannot put it to good use. Trim out the crescent shaped bone and cartilage from the side of the cap (you can also have your butcher do this for you).
Cure the lamb with kosher salt, brown sugar, coarse black pepper, and liquid smoke. Make sure the lamb is coated generously and then leave in the fridge for anywhere from 24–72 hours.
Julienne the onions.
Prepare the pickling brine. Heat up the vinegar, cane sugar, and water on medium high heat until you reach a boil.
Pour the liquid over the onions and leave in the fridge for 24 hours.
Once cured, remove the lamb and pat dry. Roast in an oven, preferably convection, uncovered at 350 degrees Fahrenheit for 45 minutes. Remove from oven and slice the lamb thinly.
Assemble the slider buns or baguette: toast the bread and place the sliced lamb bacon. Drizzle maple syrup over the bacon then top with pickled onions and micro cilantro.