Rory's roast rack of lamb crusted with grain mustard, chilli and thyme leaves.

Method

1. Preheat oven to 220c.
2. Carefully remove excess fat, grizzle and the "paddywhack" ( tough strip of yellow spinal chord) from the top of the rack of lamb. Do not be excessively heavy handed when removing the fat as it is essential to leave enough on the meat to protect the lamb while cooking and to retain juices and flavour in the meat.
3. Score the remaining fat in a criss-cross pattern. Heat a heavy grill or sauté pan, add the olive oil and when hot place the lamb fat side down on the pan. Allow the lamb to cook to render excess fat and to colour the surface of the meat to a hazelnut colour. Remove from the pan and discard any rendered fat. Allow to cool.
4. Mix the mustard with the yoghurt and add half of the chilli and half of the thyme leaves. Spread this paste over the coloured surface of the cooled lamb. Sprinkle the remaining chilli and thyme over the lamb.
5. Choose a shallow roasting tray that will fit the lamb snugly and add the sliced garlic, bay leaf, thyme sprigs and water. Place the lamb on top and roast for c 30 minutes or until the lamb is cooked to your liking. I like the centre of the lamb to be pink but not rare.
6. Remove the cooked lamb from the oven and place on a dish. Turn off the oven and prop the door open slightly with a wooden spoon. Replace the cooked lamb there to keep warm.
7. Place the roasting tray on a moderate heat and squash the garlic roughly with a wooden spoon. Scrape any caramelised meat juices on the bottom of the pan to dissolve and add the stock. Bring to a simmer and then strain through a fine sieve into a small saucepan.
8. Taste the liquid and if you are happy with the flavour, add in the butter and swirl it gently into the simmering liquid. Taste and correct seasoning finally adding in the chopped coriander.
9. Serve the lamb carved on to hot plates with the bubbling hot gravy.