Heat a drizzle of olive oil in a large skillet over medium-high heat, swirling until it shimmers and lightly coats the pan, about 1 minute.

Sauté diced onion and garlic for 3-4 minutes, stirring frequently until softened, fragrant, and lightly golden.

Brown the ground lamb in the skillet for about 5-7 minutes, breaking up any clumps with a spatula until the meat is no longer pink.

Season with ground cumin, salt, and pepper, stirring thoroughly; fold in chopped mint off the heat to meld flavors.

Brush a single phyllo sheet with melted butter, then stack two more sheets on top, brushing each layer generously.

Cut the layered phyllo stack into 3-inch wide strips, using a sharp knife for clean edges and even triangles.

Spoon about 1 tablespoon of lamb mixture at the bottom corner of each strip, pressing gently to shape.

Fold each strip into triangles by folding the corner over the filling, repeating until no dough remains.

Arrange the triangles seam-side down on a parchment-lined baking sheet, spacing them 1 inch apart for even air flow.

Bake at 375°F (190°C) for 18-20 minutes, rotating halfway, until the phyllo turns golden brown and flaky.

Serve warm on a platter, pairing with yogurt dip or lemon wedges for a bright, creamy contrast.