Marinate the lamb with the garlic, thyme, pepper and 12g of salt, for 8 hours. sous vide the lamb in a 62°C water circulator for 12 hours. Then, cut the meat into strips and grill over a charcoal grill till brown.
Blend the remaining ingredients into a powder and sift, then sprinkle on the lamb.
To make corn spread:
Remove kernels and blend. Then, strain through a cloth, squeezing to extract as much juice as possible. Warm the mixture at 75°C in a pot, stirring constantly. Once it begins to solidify (like a pudding), pass it through a drum sieve. To serve, warm the corn spread and season with salt.
To make the pickled turnip:
Vacuum pack the turnip in pickling liquid, enough to cover, and leave to marinate for a day.
To prepare the vegetable garnish:
Blend the bean curd and the tahini into a paste. Cut the lettuce into half lengthwise and sear on a pan without oil till slightly charred. Remove from heat and spread with bean curd mixture.
Heat the oil in a pan and sauté the choy sum for a few minutes. Then, add a quarter of the stock. Continue doing this till the stems are cooked, then season with salt.
Place the lamb, greens and turnips onto a serving plate. Squeeze a dollop of corn spread and serve.