Join “Jayni’s Kitchen” this week for “California (part one): Berkeley and Beyond.”

Host Jayni Carey and her guest will prepare the following recipes: Baked Goat Cheese with Garden Salad, Garlic Croutons, Lavender Grill-Smoked Rack of Lamb, Pan-Braised Baby Carrots with Fresh Thyme, Roasted Baby Beets and Lavender Ice Cream. These recipes appear online at www.ljworld.com.

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; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Lavender Grill-Smoked Rack of Lamb

• 2 racks of lamb, frenched
• Salt and black pepper
• 2 tablespoons Dijon mustard
• 1 teaspoon herbes de Provence
• 1/4 teaspoon dried lavender buds, crushed
• 2 garlic cloves, minced
• 1 cup fresh breadcrumbs
• 2 tablespoons butter, melted

1 1/2 to 2 ounces dried lavender grilling sticks, soaked in cold water for 15 minutes

Remove all fat from the racks of lamb. Season the lamb with salt and pepper. In a small bowl, combine the mustard, herbes de Provence, lavender and garlic. Spread half of the mustard mixture evenly over the meaty side of each rack. Place the breadcrumbs in a bowl. Add the melted butter and toss to coat. Coat the meat with the buttered breadcrumbs.

If using a gas grill, pre-heat the grill on high heat. Drain the soaked lavender sticks and place them in the smoker box. When the lavender begins to smoke, place the racks of lamb in the center of the grill, intertwining the bones of the two racks to hold them in an upright position. Cover the grill and immediately lower the heat to medium and turn off the center burner (directly under the racks) to allow the lamb to cook over indirect heat. The lamb is done when it reaches an internal temperature of 130 to 135 degrees for medium-rare, approximately 15 to 20 minutes.

If using a charcoal grill, arrange the hot charcoals in the grill for indirect cooking. Drain the soaked lavender sticks, and using barbecue tongs, place the sticks directly on the hot charcoals. When the lavender begins to smoke, place the racks of lamb on the grill grid over indirect heat, intertwining the bones of the two racks to hold them in an upright position. Cover the grill and proceed as directed above.

When done, remove the lamb racks from the grill and place them on a cutting board. Let rest for 5 to 10 minutes. To serve, slice the racks into chops. Serves 4.