I made this one a few years ago for my Passover crowd (in Lori316's stoneware that she sent me in a swap, ah, memories). DS #2 demanded it again! I used lamb shanks instead of chops. Lamb Chops with Dried Cherries and Port Bon Appétit : April 2008 Bon Appétit Test Kitchen Yield: Makes 2 servings 2 teaspoons olive oil 4 4-to 5-ounce loin lamb chops 1/3 cup chopped shallots 3/4 cup ruby Port 1/2 cup low-salt chicken broth 1/2 cup dried tart cherries 3 tablespoons cherry jam 1 tablespoon balsamic vinegar 1/2 teaspoon ground cardamom Chopped fresh mint or parsley Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint. Here is a link that might be useful: Epicurious recipe

Can't watch videos on dial-up. Too bad.

Thanks, Westelle, we love lamb (we had rack of lamb for Easter dinner) and this new recipe looks terrific.

I make a yoghurt based naan in my cast iron skillet. No yeast involved - just baking powder - & it comes out very yummy. & shepherd's pie is a classic, if you're into that sort of thing. Here's the recipe, in case anyone's interested - I usually make 1/2 the recipe & smaller sized naan... Easy Yoghurt Naan Ingredients: Servings: 10 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain low-fat yogurt Melted butter for brushing Directions: 1. Mix together flour, baking powder and salt. 2. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. 3. Turn it out on a floured surface and continue kneading for a few minutes till the dough feels smooth and elastic. 4. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer. 5. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs 6. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. 7. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. 8. Lay it on the hot griddle and cook it over a medium heat for a minute or 2. 9. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. 10. Slide a spatula under the naan and flip. Cook for a minute or two, just till it finishes puffing up into a balloon . 11. Remove naan from the skillet and brush it lightly with melted butter if you like. 12. Continue this way with all the dough, stacking the breads into a napkin-lined basket. note: I use a plate. 13. Serve the breads hot, or let them cool and wrap them up 14. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.