Join “Jayni’s Kitchen” this week for “A Seasonal Feast of Lamb and Spring Vegetables.”

Host Jayni Carey will prepare Cafe Lamb Chops.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Cafe Lamb Chops

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8 lamb loin chops, 1-inch thick

salt and black pepper

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon tomato paste

1/3 cup chicken broth

1/3 cup dry white wine

1 teaspoon fresh tarragon, finely chopped, or 1/2 teaspoon dried tarragon

1/4 teaspoon orange zest

fresh tarragon sprigs

Trim the fat from the lamb chops and sprinkle them with salt and pepper. Heat the olive oil in a large braising pan or a skillet with a lid over medium-high heat. Add the chops and brown, about 2 minutes. Turn the chops over, cover the pan with a lid and reduce the heat to low. Braise the chops for 3 to 5 minutes.

Remove the lamb chops from the pan to a warm platter and cover with aluminum foil. Add the garlic to the pan juices, stirring for 1 minute over medium-low heat. Stir in the tomato paste, chicken broth, wine, tarragon and orange zest. Add any accumulated juices from the cooked chops. Raise the heat to medium-high and reduce the sauce by one-third, 2 to 3 minutes, stirring frequently. To serve, pour the sauce over the lamb chops and garnish with fresh tarragon sprigs. Serves 4.