Heat oven to 180C/160C fan/gas 4.
Wipe the meat with kitchen paper and
set, fat-side down, in a roasting tin. Finely
chop 2 chillies, 3 garlic cloves and the
thyme leaves. Mix with 3 tbsp of the oil,
season, then massage over the meat.
Turn the meat, fat-side up, and massage
in the remaining flavoured oil.
Roast the joint for 40-50 mins
for medium rare, 10-15 mins longer for
medium. If you have a meat thermometer,
the temperature will read 55C for
medium rare and 62C for medium.
Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured,
then tip into a bowl. Heat 1 tbsp oil
in the pan, thinly slice the remaining
garlic cloves and fry quickly until
lightly browned. Tip into a separate
bowl. Finely chop the remaining chilli
and add to the bowl with the mustard,
vinegar and seasoning. Whisk to mix,
then whisk in the last 4 tbsp oil and
half of the chopped parsley.
Let the meat rest for 20 mins, then
thinly slice and arrange over a platter.
Spoon over a little dressing, and
scatter with the pine nuts and the rest
of the parsley. Serve the remaining