Heat a large skillet over medium heat. Dry toast the pine nuts for 1-2 minutes, then set aside. Increase the heat to medium-high and add the oil. Once heated, add the green onions, lamb, cinnamon, salt and pepper and sauté for approximately 5 minutes or until lamb is done.
While the lamb is cooking, combine parsley, tomato, and cucumber in a medium bowl. Once the lamb is cooked, add to the tomato and cucumber mixture.
Combine yogurt and hummus in a small bowl.
To serve: place about 1/4 cup lamb mixture in each butter lettuce leaf and garnish with hummus mixture, mint and pine nuts.