15garlic cloves, chopped (lots of garlic I know, but trust me that's what makes it good)
Instructions
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