Season lamb shoulder steaks with paprika, cinnamon, salt, and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Sear the lamb steaks for 4-6 minutes per side, until browned and cooked to your desired doneness.

Remove lamb from skillet and let rest for at least 5 minutes before slicing.

Heat the remaining 1 tablespoon of olive oil in a pot over medium-high heat.

Add chopped onion and sauté until softened, about 3-4 minutes.

Stir in chopped dried apricots, salt, pepper, and Israeli couscous.

Add the amount of water specified on the couscous package.

Bring the mixture to a boil, then reduce heat to a simmer.

Cover the pot and simmer until the water is absorbed and the couscous is tender, about 8-12 minutes.

Fold in the fresh baby spinach until wilted.

Slice the seared lamb shoulder and serve together with the Israeli couscous mixture.