1⁄4 cup (60 millilitres) fresh mint, thinly sliced
1⁄4 cup (60 millilitres) fresh cilantro, finely chopped
2 teaspoons (10 millilitres) lemon zest
2 tablespoons (30 millilitres) fresh lemon juice
1⁄2 teaspoon (2 millilitres) ground cumin
Sea salt and cracked black pepper
Place a baking sheet in the oven and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Have ready 16 cocktail skewers or ice-pop sticks.
Place the pistachios in a shallow dish and set aside.
In a large bowl, combine the lamb, garlic, mint, lemon zest, coriander, cumin, harissa, salt, and pepper. Mix thoroughly with your hands, but be careful not to overwork the meat. Roll two tablespoons (30 millilitres) at a time into balls, then roll the balls in the pistachios.
Place on the hot baking sheet and bake for 12 to 15 minutes, or until the internal temperature is 160 degrees Fahrenheit (70 degrees Celsius). Remove from the oven and immediately insert a cocktail skewer or ice-pop stick into each ball and transfer to a serving dish.
Harissa yogurt dip
Meanwhile, in a small bowl, whisk together the olive oil and harissa until well combined.
In a medium bowl, combine the yogurt, mint, cilantro, lemon zest, lemon juice, cumin, and a pinch each of salt and pepper. Stir well. Transfer to a serving bowl and swirl the harissa oil on top of the yogurt in a pretty pattern.
Serve the Pistachio-Crusted Lamb Lollies warm from the oven with the Harissa Yogurt dip.