Cooking method:

1. Place the rosemary and chilli in a bowl and drizzle with oil, season with salt.
2. Slice the lamb diagonally into thin strips and add to the marinade and leave for 30 minutes.
3. Slice the onion into thin strips and add to a hot frying pan along with the peppers, another sliced chilli (or some tabasco) and cook until softened.
4. Add in the chopped tomatoes and leave the pan on a low heat while you prepare the guacamole.
5. Scoop the avocado out of its skin and mash it into a pulp, zest half the lime into the avocado and squeeze the juice from the whole lime, then season with salt. Roughly mix in the sour cream.
6. Heat up a grill pan or use a bbq to cook the marinated lamb.
7. Turn the lamb after 2 minutes then when browned on both sides remove from the heat. Wipe the grill with a cloth and place a folded flour tortilla on the pan and hold down for 30 seconds until lines appear then turn it over.
8. This will heat up the tortilla and give it a chargrilled look.
9. Serve piled into the flour tortillas and sprinkle with cheddar cheese and some fresh mint, then roll into a wrap and cut in half.