Season the cubed lamb shoulder with salt, pepper, and half of the ground cumin. In a frying pan over medium-high heat, add 1 tablespoon of olive oil. Sear the lamb cubes for about 3-4 minutes until they're nicely browned on all sides.
Reduce the heat to medium and cook for an additional 5-7 minutes, or until the lamb is cooked to your desired doneness (aim for medium-rare, with an internal temperature of around 60°C/140°F). Remove from heat and let rest for 5 minutes.
In a mixing bowl, whisk together the fresh orange juice, remaining ground cumin, 1 tablespoon of olive oil, salt, and pepper to taste until well combined.
In a large serving platter, spread out the baby spinach. Layer the cooked corn and peas on top.
Slice the rested lamb into bite-sized pieces and place them over the salad. Drizzle generously with the orange cumin dressing.
Sprinkle with fresh dill and toasted sesame seeds before serving. Serve immediately for the best texture and flavor experience.
