Cut: Neck
Serves: 2
Preparation time: 40 mins
Cooking time: 10 mins
Cooking method:
- Place the rosemary and chilli in a bowl and drizzle with oil, season with salt.
- Slice the lamb diagonally into thin strips and add to the marinade and leave for 30 minutes.
- 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.
- Add in the chopped tomatoes and leave the pan on a low heat while you prepare the guacamole.
- 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.
- Heat up a grill pan or use a bbq to cook the marinated lamb.
- 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.
- This will heat up the tortilla and give it a chargrilled look.
- Serve piled into the flour tortillas and sprinkle with cheddar cheese and some fresh mint, then roll into a wrap and cut in half.