To make the yogurt sauce mix yogurt, garlic, mint, lemon juice and 1/2 teaspoon kosher salt in a bowl. Cover and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees.
In a bowl combine lamb, bread crumbs, egg, cilantro, shallots, cumin, allspice and 1/2 teaspoon kosher salt. Mix well. Roll into 12 meatballs (Helpful hint: Shape your meatballs using an ice cream scoop for consistent size). Place meatballs in a baking dish. Drizzle with olive oil. Bake for 20 - 25 minutes or until cooked through. Transfer to a paper towel lined plate.
Spoon yogurt sauce on down the middle of the pita, top with three lamb meatballs. Serve.
These would also make a great appetizer. Simply put toothpicks in the meatballs and serve the yogurt mint sauce alongside for dipping. Enjoy!