Roast smoked paprika lamb with chickpea and herb salad

Name: Roast smoked paprika lamb with chickpea and herb salad
Total time: 250 min
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

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Australian Gourmet Traveller Spanish entree recipe for roast smoked paprika lamb with chickpea and herb salad

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