Instructions
Cook time: 17 minutes
Heat lightly oiled skillet over med-high; pat meat dry, season with salt/pep + sear, turning every 1-2 minutes to brown 3-4 sides evenly* (for more well done, increase cook time 1 min per side) set aside
Chop cauliflower into 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook cauliflower with salt/pep 4-5 min, then add 2 tbsp water, reduce heat, cover + steam 2-3 min until tender
Empty 1 pouch sauce in a pan + heat over medium, or empty into a microwave-safe bowl, cover + heat 30-60 sec or until warm
Divide sauce between plates + top with meat and veggies
*The USDA recommends a minimum safe cooking temperature of 145°F for lamb
