Start by blanching the green beans: In a pot of boiling salted water, add the trimmed beans and cook for about 3-4 minutes until tender-crisp. Drain and immediately place the beans in ice water to stop the cooking process.
In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Season the diced lamb with salt, pepper, and cumin, then add to the pan. Sear the lamb for about 5-6 minutes or until browned and cooked to your liking. Remove from heat and let it rest for a few minutes.
While the lamb rests, prepare the dressing by mixing the lime juice, remaining olive oil, and 1 teaspoon of cumin in a small bowl. Whisk until well combined.
In a large mixing bowl, combine the baby spinach, blanched green beans, and corn. Toss gently to mix.
Slice the rested lamb and place it on top of the salad. Drizzle with the cumin lime dressing and garnish with fresh mint leaves.
Serve with tahini on the side for drizzling according to personal preference. Enjoy!
