Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground lamb, almond flour, Parmesan cheese, cream, egg, cumin, coriander, cinnamon, cayenne pepper, shallot, 1/2 of the minced garlic, 3 tablespoons of the herbs, 1-1/2 teaspoons salt, and 3/4 teaspoon pepper. With clean hands, mix everything together until well combined, without overworking the mixture.
Lightly grease your hands with olive oil, then form 24 (2 tablespoon-size) meatballs, re-oiling hands as needed (a total of 1 tablespoon olive oil for all the meatballs). Place the meatballs about 1 inch apart on the prepared baking sheet.
Bake the meatballs until lightly browned, turning once halfway through cooking, about 20 minutes total.
Meanwhile, make the yogurt dipping sauce: in a small bowl, add the yogurt and lemon juice along with the remaining 1/2 of the minced garlic, the remaining 3 tablespoons of herbs, and the remaining 2 tablespoons olive oil. Mix well to combine, then season moderately with salt. Place the sauce in a small serving bowl.
Serve the meatballs, mounded on a platter with the yogurt sauce on the side.