1.Toss lamb in cumin to coat. Spray a large non-stick frying pan with oil and heat on high. Cook lamb for 2 minutes each side (for medium) or until cooked to your liking. Remove from pan to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
2.Meanwhile, place cannellini beans, radicchio, tomato, olives and onion in a large salad bowl. Season to taste. In a jug, whisk juice and oil togther and drizzle over the salad. Toss to combine.
3.Thinly slice the lamb and arrange on top of salad. Serve with lemon wedges.