1.8kg boneless leg lamb, butterflied to 3cm thick
2 Tbsp extra virgin olive oil, plus extra 2 Tbsp
3 tsp smoked paprika, plus extra 1 tsp
Finely grated zest and juice of 1 lemon
3 cloves garlic, minced
8 sprigs thyme, leaves picked, plus extra 1 bunch, to garnish
Sea-salt flakes and freshly ground black pepper, to season
1 red onion, halved
2 whole long red chillies
1/3 cup marinated grilled capsicum strips, finely chopped
1⁄2 cup baby spinach leaves, finely chopped, plus extra
1 cup, to serve
2 Tbsp red wine vinegar
2 tsp brown sugar
1⁄2 cup pitted kalamata olives
Put lamb in a large zip-lock bag and add oil, paprika, lemon zest and juice, garlic and thyme. Massage to coat lamb. Refrigerate for 2 hours or overnight to marinate.
Preheat a lidded barbecue grill plate to medium-high. Remove lamb from bag and season. Grill for 15 minutes each side with lid down. Remove lamb from grill, cover loosely with foil and set aside for 15 minutes to rest.
Meanwhile, to make salsa, grill onion and chillies, turning occasionally, for 10 minutes or until charred. Remove from grill and set aside for 10 minutes to cool slightly. Cut chillies in half, remove white membrane and seeds, then finely chop. Set aside in a large bowl.
Put onion in the bowl of a food processor and process until a coarse paste forms. Add to chilli then stir in capsicum, spinach, vinegar, sugar, extra oil, extra paprika and season. Put extra spinach leaves on a serving platter then put lamb on top. Garnish with olives
and extra thyme sprigs then serve with salsa on top.