In a large snap lock bag or glass container combine oil, Middle Eastern spice and lemon zest. Add lamb, season and rub well to coat.
Heat a char-grill pan over medium high heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Set lamb aside on a plate loosely covered with foil for 3-4 minutes to rest.
Divide lettuce, tomatoes, cucumber, beans and onion between serving bowls. Season. In a small screw top jar combine lemon juice, tahini, garlic and 2 tablespoons water. Season and shake well.
Slice lamb and place on top of salad. Drizzle with dressing and serve with mint, pita breads, lemon wedges and pickled chillies (if desired).
Lamb leg steaks or lamb backstrap would also work well in this recipe.
Any leftover lamb and salad can be used in a wrap or sandwich for lunch the next day.
Middle Eastern Harissa spice blend is available at most supermarkets. Alternatively try Cajun spice, Baharat or ras el hanout spices, available at most greengrocers or specialty grocers in the spice section.