Marinade Place oil, vinegar, Mexican spices, mint, onion flakes, chili powder and black garlic into a small blender then whip into a paste.
Pour over the lamb strips and stir to coat the pieces.
Cover and refrigerate for at least 30 minutes (the longer the better).
Tip the strips onto a hot flat plate BBQ, spread over the plate and cook by tossing and lifting the pieces.
Allow them to brown, which will take around 5 - 6 minutes.
Spray the tortillas with oil and very quickly on the open char grill.
Assemble the fajitas with equal amounts of lettuce, carrot and tomato – top with lamb and sour cream.
Roll and eat.