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, half of the minced garlic, half of the herbs, and the salt and pepper. With clean hands, mix everything together until well combined, without overworking the mixture.
Lightly grease your hands with olive oil, then form (2 tablespoon-size) meatballs, re-oiling hands as needed. 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, combine the yogurt, juice from the lemon, the remaining minced garlic, the remaining herbs, and the 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.