Salt and marinate the lamb by soaking the rack of lamb in a large bowl of water for half an hour. Drain, then  sprinkle with a light coating of Kosher salt. Let drain on rack for about 45 minutes then rinse off the salt

Preheat the barbecue, oven or air fryer.

Meanwhile, prepare the red bell pepper sauce by putting the extra virgin olive oil in a frying pan over medium high heat, then add the garlic and diced red pepper.

Sauté for about 5 minutes, then add the chicken stock and continue to cook until the liquid is reduced by half.

Next, add the heavy cream and reduce while cooking over low heat. When it begins to have a light, creamy consistency, add the butter and salt and pepper to taste.

Remove from heat and blend to a very smooth sauce with an immersion blender (put in a jar) or a blender or food processor. (I have a VitaMix and did not need to strain the sauce, but if you have little pieces of red pepper in the sauce, strain it through a fine mesh strainer.)

Or you can roast it in the oven or air fryer. I cooked mine at 350 degrees F for about 15 minutes.

Let the lamb rest for about 10 minutes covered with a piece of aluminum foil, then slice the rack of lamb.

Serve with the red bell pepper butter sauce and your choice of sides.

You can serve the lamb as you prefer, but I tied 3 together with a sprig of rosemary which is so easy to do, but adds so much to the presentation.