Servings: 4 servings
Author: Marvellina
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  • 1 lb lamb loins (you can remove the bones or leave them. I leave mine in)
  • Dash of cayenne pepper
  • Pinch of paprika
  • 2 tsp salt
  • 2 tsp pepper
  • 4 shallots , chopped
  • 4 button mushrooms , sliced
  • 1 sprig fresh thyme
  • 2 tsp olive oil
  • 1 cup Cabernet or other dry red wine
  • 1 cup veal stock (use beef stock if you can't find veal stock)
  • 2 tsp unsalted butter
  • 1/4 cup peanut oil
  • 15 garlic cloves , chopped (lots of garlic I know, but trust me that's what makes it good)


  • In a small bowl, mix the cayenne pepper, paprika, salt and pepper. Rub this mixture on the lamb and leave it for at least 15 minutes to marinate
  • In a saucepan over medium heat, saute the shallots, mushrooms, and thyme in the olive oil until lightly brown, 1 or 2 minutes. Add the wine and stir to blend in particles on bottom of the pan (this is call deglazing). Cook rapidly until the liquid is nearly gone. Add the stock, bring to a boil, and reduce by two thirds. Strain the mixture and return to the liquid to the saucepan if you want. I chose not to strain because I don't mind eating the shallots and mushrooms. Bring it back to a boil and whisk in the butter. Keep warm
  • In a medium skillet, pan-fry the lamb in the peanut oil for about 3 minutes on each side (this will be medium rare. Leave it longer if you don't like to be as rare). Remove the lamb and set on a serving platter. In the same skillet, saute the garlic over medium heat until light brown, about 20 seconds or less. Drain the garlic, add to the sauce, and let steep in the sauce for about 5 minutes. Drizzle the sauce over the lamb and serve immediately