Preheat oven to 140 C
In a small mixing bowl combine the olive oil, cracked black pepper, sea salt and rosemary. Mix until all the ingredients are well combined.
Place the lamb into a large roasting tin and rub the rosemary mixture all over the leg.
Put one garlic clove in each corner of the tin, then cover it with foil and place in the oven.
After 2 hours, remove the foil and baste with the pan juices. Return to the oven for a further hour.
While the lamb finishes roasting, make your fresh mint sauce. Strip the mint leaves off the stalks and chop them finely. Place the leaves into a heatproof jug, add the sugar and pour over the boiling water. Stir in the vinegar and leave to cool.
Remove the lamb from the oven and allow it to rest for 15 minutes before serving.
Chop salad leaves coarsely and carve leg of lamb.
Toast the pittas, then slice them open.
Stuff the pitas with mixed leaves, lamb and mint sauce.
If you have one, the leg of lamb could be slow cooked in a barbeque smoker which has a water basin in the middle shelf. In this case, add more rosemary and garlic to the water. Cook for 6 hours over maple wood chips.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.