Spice-rubbed BBQ Lamb with Puttanesca Salsa – Sabato

Ingredients

• 900g–1kg butterflied leg of lamb
• Pons
• Extra virgin olive oil (EVO)
• Sal de Añana spring salt
• The Spice Trader freshly ground black pepper
• 2 Tbsp La Chinata Sazonador paella seasoning
• ¼ cup Italian parsley leaves, chopped
• ¼ cup mint leaves
• 2 medium-sized ripe tomatoes, peeled
• 2 Tbsp losada pitted manzanilla olives
• 3 Ortiz or Talatta anchovy fillets
• 1 Tbsp Pons capers, drained
• 2 cloves garlic, peeled
• 2 Tbsp Sabato pronto rosso
• 2 Tbsp extra virgin olive oil (EVO)
• 2 Tbsp Italian parsley, chopped
• 75g Mt. Eliza Blue Monkey cheese
• 1-2 Tbsp boiling water
• ¹/³ cup Sabato aioli
• 3 baby cos lettuces, cut in wedges
• 1 Tbsp Italian parsley, chopped