Begin by taking your lamb out of the fridge and allowing it to come to room temperature.
Preheat the oven to 190 degrees Ceslius.
Bring a large pan of salted water to the boil, peel and chop potatoes and add to the water boiling for around 12-14 minutes or until the potatoes become soft. Once cooked drain them then return the potatoes to the pan (off the heat) and drizzle with olive oil and cover allowing them to steam for around 5-10 minutes.
In a frying pan melt your butter over a medium heat then add in your corn kernels and season. Allow to cook for 2-3 minutes or until the corn is a vibrant yellow. Next transfer both the corn and potatoes to a food processor or Vitamix, add in the remaining ingredients and blitz until smooth. Taste and adjust seasoning to your preference. Keep warm until ready to serve.
For the herb crust heat a good glug of olive oil in a large frying pan. Once hot add in the breadcrumbs and minced garlic and cook over a medium to low heat, careful to not burn the breadcrumbs. You just want to turn them a light golden colour.
Blitz together the mint and parsley then combine with the breadcrumbs. Add in the lemon zest, seasoning and Parmesan and allow to cook for a further minute or so then set to one side. Add in the egg and thoroughly combine.
Place a large frying pan or griddle over a medium to high heat and place the lamb fat side down. Allow the fat to crisp up and turn golden. Next place the lamb flesh side down on the pan for around a minute on each side then place in a tray, fat side up. Now pack on the breadcrumb mix and place in the oven for around 10-12 minutes for medium rare (if you’ve cut the lamb into a two inch thick piece). Allow the lamb to rest for 5 minutes once cooked.
For the mint oil simply blitz together all ingredients.
Serve the lamb on a generous dollop of corned mash with a good drizzle of mint and coriander.