Roast smoked paprika lamb with chickpea and herb salad | Gourmet Traveller

Ingredients

• Salad
• 1 lamb shoulder (about 1.7kg)
• 2 heads garlic, cloves separated
• 750 ml veal stock (3 cups)
• 250 ml tempranillo (1 cup)
• 200 gm dried chickpeas, soaked overnight (1 cup)
• 2 Spanish onions, thinly sliced
• 125 gm green olives, cheeks removed, pits discarded (1 cup)
• 4 silverbeet leaves, thinly sliced (about 400 gm)
• 1 cup each flat-leaf parsley and mint leaves (loosely packed)
• 1 lemon, juice only
• ½ tsp sweet smoked paprika, or to taste
• Paprika, lemon and garlic marinade
• 6 cloves garlic, crushed
• 2 lemons, finely grated rind only
• 1 tbsp sweet smoked paprika, dry-roasted
• 2 tbsp extra-virgin olive oil