THE Dish: Chef Mike Isabella's ultimate 3-day marinated rack of lamb

(CBS News) Chef Mike Isabella is hot.

The "Top Chef All-Star" was recently named "The People's Best New Chef: Mid Atlantic" for 2012, by Food and Wine magazine.

He's the chef and owner, or co-owner, at two of Washington D.C.'s top restaurants -- Graffiato and Bandolero -- with two more planned for 2013.

And he's the author of a new cookbook, "Mike Isabella's Crazy Good Italian."

On "CBS This Morning: Saturday" for THE Dish segment, Isabella shares his ultimate dish: 3-day marinated rack of lamb.

Three-Day Marinated Rack of Lamb

Serves 4 as a small plate

Active Time = 30-35 minutes

Inactive Time = 3 days

1/2 cup lemon juice

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon dried oregano

1 1/2 cups canola oil

1/2 cup extra virgin olive oil

2 racks of lamb, cleaned and frenched (New Zealand lamb recommended)

2 teaspoons kosher salt

Lamb tastes best when served medium-rare, and this marinade brings out incredible flavor. Ask your butcher or person working the meat counter to French the rack of lamb for you.

1. Blend lemon juice, rosemary, thyme, and oregano in a blender on medium speed. With blender running, slowly stream in both oils.

2. Cut racks of lamb into 1-bone chops and arrange in a glass baking dish in a single layer. Pour the marinade over the meat and cover with plastic wrap. Refrigerate for 3 days.

3. Remove lamb from refrigerator and season with salt.

4. Heat an outdoor grill or indoor grill pan to medium high. Grill the chops for 2 minutes on each side to medium rare. Serve immediately.

Brussels Sprouts with Pancetta and Maple Glaze

When the weather gets colder, I look forward to making Brussels sprouts. I didn't really like eating them until I figured out how to make them sweet and salty. The sweet maple glaze complements the saltiness of the pancetta and brings out the great cabbage flavor in the sprouts.

1. Preheat the oven to 475 deg. F.

2. Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and saute for 8-10 minutes, or until the fat has rendered and the pancetta is crispy. Add the shallot and saute 2 minutes longer.

3. Stir in sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.

4. While the maple glaze is reducing, toss the Brussels sprouts with remaining 3 tablespoons olive oil and salt. Stir to evenly coat and season the Brussels sprouts. Arrange them on a baking sheet in a single layer and roast for 20-25 minutes.

5. Toss Brussels sprouts with maple glaze, transfer to a serving dish, and serve hot.

Serves 4 as a small plate

Active Time = 35-40 minutes

2 teaspoons plus 3 tablespoons

extra virgin olive oil

1 cup small-diced pancetta

(approximately 4 ounces)

1/2 cup small-diced shallot

3/4 cup sherry vinegar

3/4 cup maple syrup

1/4 cup light brown sugar

1 pound Brussels sprouts, quartered

1 teaspoon kosher salt

Serves 4 as a small plate

Active Time = 25 minutes

4 tablespoons unsalted butter

1 small head cauliflower, cut into florets (approximately 4-5 cups)

1/2 teaspoon kosher salt

1/2 cup thinly shaved red onion

1/4 cup grated Pecorino

10 mint leaves, rolled and thinly sliced (chiffonade)

1 tablespoon lemon juice

Kosher salt, to taste

It is important to use a stainless steel pan when making the brown butter, so you can see the butter change color.

For more recipes, go to Page 2.

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