Place lamb, maple syrup, whiskey, and thyme in a plastic bag. Seal the bag and shake the contents to make sure it is well mixed. Let marinate in refrigerator for 2-3 hours.

Remove bag from refrigerator and let lamb come to room temperature. Add oil to a large pan and heat on medium heat. Add lamb (SAVE MARINADE) to pan and cook to desired doneness. I like medium rare to I remove lamb when internal temperature reaches 115°F. About 3 minutes per side. Remove to plate and cover to keep warm.

Add butter and shallots to pan. On low heat sauté to soften. Add garlic and cook for 30 seconds. Add the liquid from the marinade bag. Bring to a boil and cook until it reaches a thick sauce consistency.