Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in a vacuum bag together with the lamb and seal. Cook the lamb in a circulator at 57°C for 45 minutes. Prior to serving: Grill the lamb and season with salt and pepper
Melt the butter and mix with herbs in a blender. Reduce the cream and allow to cool, mix the cream with the egg yolks and carefully pour the butter into the egg mixture whilst mixing, season with salt, lemon and champagne vinegar. Pour the mixture into a siphon, load with 2 cartridges and keep warm in a 55°C oven until serving.
Cut the tomatoes in half and grate them onto a tray; season with salt, pepper and sugar. Pour tomatoes into a sieve and let the liquid drain off (saving the liquid for the beans). Chop the almonds coarsely.
Cook the beans in water with the onion until you achieve a good texture (soft, but al dente). Cut the lemons in half and grill them hard, then squeeze the juice out of them and mix with the tomato water and olive oil.
When serving; heat the tomato water with the bay leaf, mix in the butter, season with salt and pepper, finally adding the beans.
Tear the bread into smaller pieces and fry well in oil and salt. Cut the feta cheese into smaller pieces. Put the gem lettuce in a vacuum bag with habañero oil and seal.
Prior to serving: Take the lettuce out of the bag and season with salt, pepper and sherry vinegar. Char the spring onions with a gas burner.