Join “Jayni’s Kitchen” this week for “Celebrate Spring.”

Host Jayni Carey will prepare a rack of lamb, new potatoes and strawberry shortcake.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Oven-Roasted Rack of Lamb with Red Wine and Olive Sauce

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2 racks of lamb, Frenched (about 2 to 3 pounds)

salt and black pepper

2 tablespoons olive or vegetable oil

4 garlic cloves, minced

2 teaspoons fresh rosemary, finely chopped

Red Wine and Olive Sauce:

1 shallot (about 1/4 cup), finely chopped

1 large garlic clove, smashed

1/2 cup chicken broth

1 small sprig rosemary

1/2 cup dry red wine

8 Provencal olives, pitted and halved

1 teaspoon freshly-grated orange zest

2 tablespoons cold butter, chopped into small pieces

Pre-heat the oven to 425 degrees. Trim the fat from the racks of lamb. Remove the meat and fat between the rib bones. Sprinkle the meat with salt and black pepper. Heat the oil in a 10- or 12-inch stainless steel skillet (oven-proof) over high heat. When hot, place the two racks in the center of the skillet, meaty side down, with the rib bones facing outwards. Cook until nicely browned, 2 to 3 minutes. To brown the bottoms, stand the racks up and intertwine the rib bones to support the two racks in an upright position. Brown for 1 to 2 minutes more. Remove the skillet from the heat. Sprinkle the meaty side of each rack evenly with the garlic and rosemary.

Place the skillet in the pre-heated oven and roast the lamb to an internal temperature of 135 degrees for medium-rare and 140 degrees for medium, 12 to 15 minutes. Remove the racks from the oven, place them on a cutting board and cover loosely with aluminum foil. Let rest for 10 minutes.

Red Wine and Olive Sauce: While the lamb is resting, make the sauce. Cover the skillet handle with a handle cover to prevent burning you hands. Pour off all but 2 tablespoons of the skillet drippings. Add the chopped shallot and garlic clove and cook over medium-low heat for 2 to 3 minutes, until the shallot is tender. Add the chicken broth and rosemary sprig and raise the heat to medium-high. Boil, stirring occasionally, until the liquid is reduced by half. Add the red wine and again reduce by half. Pour the sauce through a strainer to remove the shallot, garlic and rosemary. Return the sauce to the skillet. Add the sliced olives and orange zest and simmer over medium heat for 1 minute. Remove the pan from the heat and immediately stir in the butter until melted. To carve the racks of lamb, slice between each rib into individual chops and serve with the Red Wine and Olive Sauce. Serves 4.

New Potatoes with Browned Butter and Toasted Hazelnuts

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1 pound small new potatoes

1/3 cup hazelnuts, halved or chopped

6 tablespoons butter

salt and black pepper, to taste

Rinse the potatoes and slice off a wide ring of the peel around the center of each potato. Steam the potatoes in a vegetable steamer over boiling water until tender, but firm.

In a large skillet, melt the butter over medium heat. Add the hazelnuts and stir constantly until the butter becomes a golden brown color and gives off a nutty aroma, about 3 minutes. Remove the skillet from the heat, add the cooked potatoes and shake or toss them to coat in the browned butter. Serves 4.