Heat a lightly oiled skillet over med-high; pat meat dry, season with salt/pep + sear, turning every 1-2 min, to brown 3-4 sides evenly* (for more well done, increase cook time 1 min per side); turn heat down, pour in 1 ½ packages of sauce + warm sauce about 1 minute; set aside

Heat 2 tbsp oil in large skillet over med-high + sauté half the spinach + salt/pep 1-2 min until wilted; add remaining spinach + cook 1-2 min more until all spinach is wilted

*The USDA recommends a minimum safe cooking temperature of 145°F for lamb

A note from our chefs: This recipe makes an extra serving. Cook everything as instructed, then enjoy it all today or save the extra portion for later.