Heat the oven to 375°F.

In a large bowl, combine the tapioca starch with a half-tablespoon of garlic, the ginger, onion powder, cumin, coriander, half of the parsley, half of the cilantro, and 1 teaspoon of salt. Add ¼ cup of water and whisk until the tapioca starch is fully dissolved into a smooth slurry.

Add the ground lamb and mix until the herb and spice slurry is evenly incorporated.

Shape into 12–15 one-inch meatballs.

Heat the avocado oil in a large oven-safe skillet over medium heat. Add the meatballs and sear, turning occasionally, until browned on all sides, 3–5 minutes.

Transfer the skillet to the oven and roast until the meatballs are just cooked through, about 10 minutes. Set aside to rest.

In a medium bowl, whisk together the tahini, 2 tablespoons of lemon juice, and a ½ teaspoon of salt. The tahini will seize and thicken; this is normal.

Whisk in up to ¼ cup of the remaining water, a little at a time, until the sauce reaches your desired consistency. Season to taste.

Combine the mint with the remaining parsley, remaining cilantro, remaining garlic, and ½ teaspoon of salt. Stir in the olive oil and the remaining 2 tablespoons of lemon juice. Season to taste, adding more lemon juice if desired.

Spread the tahini sauce on a platter and top with the meatballs. Spoon the chimichurri over the top, or serve both sauces on the side for dipping.