Cut the Frenched rack of lamb into individual chops, and season liberally with freshly cracked black peppercorns and flaky sea salt. Tightly wrap each chop with a strip of thick-cut bacon. Arrange the quartered onions and sprigs of fresh marjoram in the bottom of a cast-iron skillet, and place the thick-cut bacon-wrapped lamb chops on top. Place the lamb on the center rack of a preheated oven at 375°F and cook for 30 minutes. Remove the lamb from the oven, wrap each bone with aluminum foil, and adjust the broil function.

Carefully pour out half of the excess drippings from the skillet and return the lamb to the center rack. Broil until the thick-cut bacon has browned to your liking.

Remove the skillet from the oven, turn each piece of lamb over, add a generous amount of the Michigan Pure Maple Spread to each lamb chop, and place the skillet back in the oven.

Continue to broil until the bacon is crispy or browned to your liking. Remove the lamb from the oven. The internal temp for your lamb should be: For medium-rare, remove the lamb at 130–135°F.
For medium, remove at 140–145°F.

Allow the meat to rest for 10 minutes and garnish with chopped green onion.

Serve.