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PdfAdjust oven rack to lower-middle position and heat oven to 325 degrees. Pat lamb dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown lamb, about 4 minutes per side; transfer to plate. Pour off all but 2 tablespoons fat from pot.
Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in tomatoes and cook until softened and juice has evaporated, about 2 minutes. Stir in tomato paste, 1 teaspoon mint, turmeric, paprika, 1 teaspoon salt, cinnamon, cumin, and ¼ teaspoon pepper and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, and bring to boil.
Stir in chickpeas, then nestle lamb into pot along with any accumulated juices. Cover, place pot in oven, and cook until fork slips easily in and out of lamb, about 1 hour.
Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding excess fat and bones. Meanwhile, stir orzo into soup, bring to simmer over medium heat, and cook until tender, 10 to 12 minutes.
Stir in shredded lamb and cook until heated through, about 2 minutes. Off heat, stir in remaining ½ teaspoon mint and let sit until fragrant, about 1 minute. Serve.