Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 240 ml of pasta water before draining.

While pasta cooks, heat a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off excess fat.

Add chopped onion to the skillet with the lamb and cook for 5-7 minutes until softened. Stir in minced garlic, cumin, coriander, paprika, red pepper flakes, 1 teaspoon salt, and black pepper. Cook for another minute until fragrant.

In a medium bowl, combine Greek yogurt with the remaining 0.5 teaspoon salt and half of the minced garlic (about 2 cloves). Stir well and set aside.

In a small saucepan, melt butter over medium heat. Once melted, stir in the remaining minced garlic, chopped parsley, and chopped dill. Cook for 30 seconds until aromatic. Remove from heat.

Add the drained pasta to the skillet with the lamb mixture. Toss to combine. Add a splash of the reserved pasta water if needed to create a light sauce.

To serve, portion the pasta and lamb mixture into bowls. Dollop generously with the garlic yogurt sauce. Garnish with halved cherry tomatoes and a drizzle of the herbed garlic butter.