The base begins with a few slices of bacon (any kind will do), and the fat that's rendered out is then used to cook the onions and garlic until they're soft and fragrant. (cookingforkeeps.com)
Of course the first (and essential) step in a braise is to get that nice crust on the meat, but instead of using a canola or olive oil, I browned up a few slices of bacon, and used the rendered fat to get the job done. (cookingforkeeps.com)
Just sauté a few slices of bacon, season the lamb with salt and pepper and brown all sides of the lamb in the bacon fat. (downshiftology.com)