Place a large skillet over medium-high heat and warm for 1 minute. Add 2 tablespoons of olive oil and heat until shimmering.

Add 1.5 pounds of ground lamb and cook for 5-7 minutes, stirring occasionally, until the meat is no longer pink and browned.

Tilt the pan and spoon off excess fat, leaving about 1 tablespoon. Transfer the meat to a colander to drain briefly, then return to the skillet.

Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 1 minute, stirring constantly.

Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring occasionally, until slightly caramelized.

Pour in 1 can (14.5 ounces) of diced tomatoes with juice and add 1.5 teaspoons dried oregano, 1 teaspoon dried thyme, 0.5 teaspoon ground cumin, 0.25 teaspoon red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir to combine.

Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Remove from heat and stir in 0.25 cup chopped fresh mint, 0.25 cup chopped fresh parsley, and 1 tablespoon lemon juice. Taste and adjust seasoning as desired.