*Lay cooked spinach on a paper towel to absorb excess moisture before you plate. *Tomatoes are going to be very soft, so remove them from the pot with a slotted spoon and drain excess oil by placing on a paper towel. Serve warm *Allow your lamb to cool for 10 minutes before slicing to let the juices settle. *Wondering how to turn a rack of lamb into a lamb loin? How thin to cut the shallots and how much to cook them? Check out my photographic tutorial on Free Spirit Eater for reassurance.