AT A GLANCE
|01||For paprika, lemon and garlic marinade, combine ingredients and season to taste with sea salt and freshly ground black pepper. Rub marinade over lamb, place in a roasting tray, cover and refrigerate overnight.|
|02||Preheat oven to 160C. Place lamb and garlic cloves in a roasting pan, then pour over stock and wine. Cover with foil and cook, basting occasionally, for 3 hours or until lamb is tender and falling off the bone. Cool. Drain juices from pan into a jug. Stand until fat and juices separate. Skim fat and discard. When lamb is cool enough to handle, remove meat from bone and shred using a fork, discarding bone, sinew and fat. Return lamb to roasting pan, squeeze garlic from skins and add to meat.|
|03||Meanwhile, drain chickpeas, place in a saucepan, cover with water, bring to the boil and cook for 30 minutes or until tender, drain, refresh under cold running water and set aside.|
|04||Place pan juices in a saucepan over medium heat. Bring to the boil and cook for 10 minutes or until reduced to half a cup. Pour juices over lamb and cover with foil.|
|05||To serve, reheat lamb in oven for 10 minutes or until heated through. Place lamb and juices in a bowl and add chickpeas, onion, olives, silverbeet, herbs and lemon juice, tossing gently to combine. Season to taste with paprika, sea salt and freshly ground black pepper. Serve immediately.|
Note You will need to begin this recipe 1 day ahead.