Bring a pot of salted water to a boil. Drizzle in 1 ½ tablespoons of olive oil and pour in the pasta. Cook the pasta according to the package (until it is al dente) then drain.
In a medium bowl combine the lamb meat with half each mint, oregano, thyme, and dill. Season with salt and pepper as desired. Form the meatballs and set on a parchment lined sheet tray or a plate until you have rolled them all.
Heat a large saute pan over medium high heat with the remaining 1 ½ tablespoons olive oil. Place the meatballs in the pan and sear on each side until golden brown. Cooking time will depend on the size you make your meatballs. Once they are just about halfway through cooking add the tomatoes and cook for 1-2 minutes. Then add the flour and gently stir while cooking for 1-2 minutes.
Pour in the heavy cream and bring up to a simmer. Add the greek yogurt,honey, cucumbers, and the remaining mint, oregano, thyme, and dill stirring to combine. Season with salt and pepper to taste.
Fold in the pasta and serve with fresh pita or flatbread on the side
