Butterflied Leg Lamb with Jamaican Papaya Salsa

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1 butterflied boneless leg lamb (about 6 pounds)

13 cup extra-virgin olive oil, plus 2 tablespoons

14 cup dried thyme

2 teaspoons allspice

Kosher salt

1 tablespoon dark brown sugar

1 tablespoon sherry vinegar

1 teaspoon grated peeled fresh ginger

2 scallions (white and green parts), sliced

1 papaya, peeled, seeded, and diced (about 1 cup)

1 red bell pepper, seeded and diced

1 habanero pepper, seeded and minced (use seeds if you like it super spicy)