Mix the rosemary and paprika with a little salt and rub all over the surface of the lamb. Put in a large roasting pan and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.
Meanwhile, mix the oil with the tomato paste and garlic. Put all the vegetables in a bowl, add the oil mixture and toss the ingredients together until coated.
Reduce the oven temperature to 180°C (350°F), Gas Mark 4. Tip the vegetables into the pan around the lamb and scatter with the pine nuts and a little salt. Return to the oven for a further 1 hour. (The lamb will still be pink in the centre. If you prefer it well done, cook for an extra 20 minutes, draining the vegetables to a serving plate if they start to become too browned.)
Drain the lamb to a serving plate or board, ready to carve. Cover with foil and leave to rest for 15 minutes. Using a slotted spoon, drain the vegetables to a serving dish and keep warm.
Pour the wine into the roasting pan and bring to the boil on the hob, scraping up the residue from the base. Boil for a few minutes until slightly reduced and serve.