This meal is part of Chef Ann’s first Keto/AIP offering. It is a savory meal to impress your significant other, or family for a holiday dinner. It is a great meal to make for your family and show them just what Keto/AIP is all about!  The coolest part is how simple the recipe is. With just a fresh garlic, rosemary and sea salt coating the rack of lamb is bursting with flavor. There was a mad dash in the kitchen to grab a chop. So very tasty. If you can deal with the extra sugars, pick up some mint jelly to serve alongside, it’s a great compliment to the lamb.

Roast Rack of Lamb, Asparagus & Braised Leeks (Keto/AIP)
Serves 2
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Roast Rack of Lamb
  1. 1 (2 pound) Rack of Lamb
  2. 4 garlic cloves
  3. 1 tablespoon fine sea salt
  4. 2 tablespoons chopped fresh rosemary
  5. 2 T. olive oil
Roast Asparagus
  1. 1# fresh asparagus, tough ends trimmed off
  2. 2 T. extra virgin olive oil
  3. ½ t. sea salt
Braised Leeks
  1. 2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise, well washed to remove sand
  2. 12 small sprigs fresh thyme
  3. 1/4 cup extra-virgin olive oil
  4. 1 tsp. coconut vinegar
  5. 1/2 tsp. Sea salt
Roast Rack of Lamb
  1. Finely chop garlic and mix with sea salt, 1 T. olive oil and rosemary.
  2. Let rack come to room temperature before roasting.
  3. Rub this mixture over the lamb rack. Place lamb rack on a roasting tray.
  4. Preheat oven to 450°F.
  5. Roast first at high heat to brown, then reduce heat to finish.
  6. Place the roast in the oven roast at 450°F for 10 minutes, or until the surface of the roast is nicely browned.
  7. Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on how well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.
  8. Remove from oven, cover with foil and let rest for 15 minutes.
Roast Asparagus
  1. Preheat oven to 400.
  2. Toss asparagus with olive oil and lay out in even layer on parchment lined sheet tray.
  3. Sprinkle lightly with salt and roast in oven for 8-10 minutes until a little golden brown around edges.
Braised Leeks
  1. Preheat the oven to 375°F.
  2. Arrange the leek halves cut side down in a single layer in a baking dish.
  3. Lay the thyme sprigs among the leeks. In a small bowl, mix the olive oil, vinegar, and 1 Tbs. water and drizzle over the leeks.
  4. Sprinkle evenly with 1/2 tsp. salt.
  5. Cover the baking dish with aluminum foil.
  6. Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes.
  7. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more.
  8. Remove the thyme sprigs and serve the leeks warm.
Paleo on the Go Test Kitchen

Roast Rack of Lamb, Asparagus & Braised Leeks (Keto/AIP)

Rack of Lamb
Calories 670, Calories from Fat 440, Total Fat 49g, Saturated Fat 19g, Trans Fat 0g, Cholesterol 210mg, Sodium 180mg, Carbohydrates 1g, Dietary Fiber 0g, Sugars 0g, Protein 54g, Vitamin A 0%, Vitamin C 2%, Calcium 6%, Iron 20%.
Calories 80, Calories from Fat 60, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Carbohydrates 4g, Dietary Fiber 2g, Sugars 2g, Protein 2g, Vitamin A 15%, Vitamin C 10%, Calcium 2%, Iron 15%.
Braised Leeks
Calories 180, Calories from Fat 80, Total Fat 9g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 190mg, Carbohydrates 24g, Dietary Fiber 4g, Sugars 6g, Protein 3g, Vitamin A 60%, Vitamin C 60%, Calcium 15%, Iron 25%.


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