Mix the lamb with the lemon zest, mint, cumin and coriander and season with salt and pepper. Roll into meatballs roughly the size of a walnut.
Mix the yoghurt and lemon juice together and season with salt and pepper.
Preheat a large, lidded frying pan over a moderate heat. Gently roll the meatballs in some olive oil and cook for 4 minutes or until nicely browned. Cover with a lid, reduce the heat to low and cook for 4 minutes or until cooked through.
Serve the meatballs with the lemon yoghurt, grilled lemon wedges, baked potatoes and sautéed spinach or chard.
The meatballs can be made a day ahead and refrigerated until required.