This exquisite lamb dish was provided by The Hess Collection. A very special thank you to The Hess Collection for sponsoring this post and providing this wonderful wine. In my opinion, few meals are as impressive to serve or as pleasurable to prepare as a rack of lamb. Lamb is always accompanied by the feeling that “something special is happening”  and I usually reserve it for special occasions: Valentine’s Day, anniversary dinners, or birthdays. I remember when I was young, and my brothers were little, my mother would buy a tiny package of lamb chops and squirrel them away for a rare, quiet morning when she could make them for her breakfast–always with a sunny-side up egg and a side of buttery, steaming grits. My picky little brothers would have sooner eaten soil than that exquisite meal, but I knew better and would hover around the kitchen, hoping that she’d save a bite of lamb chop for me. I suspect those lamb chop breakfasts were few and far between because the lamb was (and still is) very expensive and because of …