Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C).
In a medium bowl, combine the lamb mince, brown onion, garlic, chilli flakes, pine nuts, cumin, cinnamon, salt, pepper and mint leaves. Shape into 10 portions. If required, cover with plastic wrap and refrigerate for up to 24 hours.
Place the lamb koftas onto the cooking grill, close the lid and grill the lamb koftas over direct medium-high heat for 10 minutes, turning once, or until golden and cooked through.
Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves and finish with a drizzle of pomegranate molasses.