Add the pomegranate juice, sugar and 1 tbsp lemon juice to a medium heavy based saucepan over a medium heat. Stir until the sugar has dissolved, then bring to the boil. Immediately reduce the heat and simmer for 25-30 minutes until syrupy – it will thicken up once cooled, so don’t take it too far. Transfer to a small bowl and leave to cool.
Add the lamb, eggs, onions, herbs and ras el hanout to a large bowl and season well. Work together by hand, mixing well until thoroughly combined. Pull off a piece and shape into a ping pong-sized ball, transferring to a baking paper-lined large plate. Repeat until you have 24 balls in total, then leave to firm up in the fridge for 20 minutes.
Preheat the oven to 190°C/fan 170°C/gas mark 5. Heat the oil in a large frying pan over a low-medium heat and then add the meatballs in batches, browning them all over. This should take about 15 minutes for all the meatballs. Transfer to a large lined baking tray.
Transfer to your oven and cook for 10-12 minutes until cooked through. Remove and leave to rest for 5 minutes. Meanwhile, stir the yogurt, minced garlic, lemon zest and seasoning together. When ready to serve, spread the yogurt on a platter and add the meatballs. Drizzle with the glaze and poke a small skewer into each meatball. Scatter over the mint leaves to serve.