Add the lamb mince, crumbled feta cheese and chopped olives to a mixing bowl.
Knead the lamb well. Then stir in the dried oregano, cinnamon and half of the lemon zest. Season with some pepper and salt. Knead well. Divide the mince into even portions and make meatballs. Mine were about 1 oz (30 g). Place the meatballs on a baking tray lined with baking paper.
Then bake them for about 20 to 25 minutes in a preheated oven at 356°F (180°C) until cooked. In the meantime fill a medium pan with water and add some salt. Place the pan over high heat until boiling. Then add the orzo.
Cook the orzo until tender and strain it. Transfer the cooked pasta to a large mixing bowl. Add the chopped onion, fresh dill and remaining lemon zest. Slice the cucumber in half, remove the softer inside with a teaspoon and chop the cucumber finely. Also add this to the pasta.
Stir well. Then season with pepper and salt. Drizzle with olive oil. Remove the cooked meatballs from the oven and add them to the pasta.