Lamb with Crushed Potatoes Corn Spring Onion & Pesto

Lamb with Crushed Nicolas Corn & Pesto

Simple and superb. This dish has great flavour and texture. The crushed potatoes or cauliflower, corn and spring onion, or leeks, are a match made in heaven and can be prepared in advance. Simply cooked lamb or chicken make it an easy family meal or a fabulous dish for entertaining. We have been cooking this dish for well over 10 years and never tire of it. Here I’ve topped it with my Basil Pesto for added seasonal flavour. Accompany with Easy Tomato Cucumber and Olive salad or my delicious Carrot side dish for a balanced meal.

Rack of lamb or 8-12 Frenched lamb cutlets or loin lamb chops
300g Nicola or similar potatoes, scrubbed clean, skin on, cut in quarters
OR 300-350g cauliflower cut into florets
1-2 cobs sweet corn, kernels cut from cob, cooked till tender
3-4 Tbsp spring onion or leek chopped
2-3 Tbsp parsley finely chopped
1 Tbsp Olive oil
2 tsp butter
Salt and freshly ground black pepper
Extra virgin olive oil
Basil Pesto to serve


  • Season lamb rack with salt, pepper and olive oil. Barbeque or roast.
  • Lamb cutlets or chops can be grilled just before serving.
  • Cook the potatoes until tender. Drain. Set aside.
  • OR Cook the cauliflower until just tender. Drain. Set aside.
  • Heat olive oil and butter in the same saucepan you cooked the potatoes/cauliflower in.
  • Add the spring onion or leek. Stir.
  • Add back the potatoes or cauliflower and gently crush.
  • Add the cooked corn. Season with salt and pepper. Add parsley.
  • Stir to coat and mix all ingredients. Taste for seasoning, adjust if necessary. Set aside and keep warm.
  • Grill the lamb cutlets or chops to desired doneness. Rest. (The lamb not you!)
  • Serve the crushed potatoes, or cauliflower, and corn with your cooked lamb or chicken.
  • Garnish with dollops of Basil Pesto for added flavour.

Now you can rest, with a glass of wine too. Enjoy!

Experiment with cauliflower instead of potatoes for a lighter low-carb meal.
Wash it all down with a glass of Tassie Merlot from Grey Sands or a Cabernet Sauvignon from Bream Creek. The local lamb was beautifully prepared by Neville Cox from Riverside Quality Meats.

This recipe uses Tasmanian local seasonal ingredients and produce from my kitchen garden.

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