Grilled lamb leg with smoky capsicum and onion salsa Recipe | Better Homes & Gardens Australia

Ingredients

• 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