1

In large sauté pan, heat oil over high heat. Sprinkle lamb with salt and pepper. Add to pan and sauté until lamb is browned on outside, but still rare inside (about 3 minutes). Remove lamb to plate.

2

Reduce heat to medium-high and add peppers, onion and garlic; sauté until vegetables begin to soften, about 5 minutes. Add crushed red pepper; sauté 30 seconds. Add spinach a little at a time; toss until wilted and then add more. Season with more salt and pepper.

3

Return lamb and juices to pan and heat through. Transfer all to a serving platter.

4

Add beef broth to the pan and boil until syrupy; scraping up browned bits.

5

Pour sauce over lamb and vegetables and serve.