The Raven Hotel Recipe

Mint tea smoked lamb rump

Served with wild garlic gnocchi & pea fricassee

Ingredients (serves 4)

  • 4 x 6-7oz lamb rumps – trimmed to remove excess fats & sinew
  • 1 x 50g mint tea bag
  • 50g x dry rice
  • 50g x brown sugar
  • 250g x fresh peas
  • 100g x diced shallot
  • 100ml x double cream
  • 100ml x vegetable stock
  • 50ml x white wine
  • 400g x mashed potato
  • 1 x egg yolk
  • 30g x finely diced wild garlic
  • 15g x parmesan
  • 80g x 00 pasta flour
  • Salt & pepper


Begin by trimming the rumps of lamb to remove any tough sinew or excess fats. In a baking tray tear the tea bag & mix the tea leaves, sugar & rice together. Place a wire rack on top of the tray & place the lamb on the rack. Cover with tin foil and place on the hob on a medium heat for 3-4 minutes depending on how smoked you wold like the lamb to be.

For the gnocchi bake the potatoes for 40-60 minutes until fully cooked. Scrape out the potatoes and place in a bowl. Mash together with the parmesan, egg yolk & salt & pepper. Add the finely diced wild garlic (by adding the wild garlic last the potato will be cold enough not to damage the fresh flavour) and finally the flour. Roll the gnocchi on a floured board to a sausage shape the width of a pound coin. Cut the gnocchi into 1/1 inch pieces and rest in the fridge. 

For the pea fricassee warm a sauce pan with a little olive oil. Add the finely diced shallot and cook for 2-3 minutes without adding any colour. Shell & blanch the peas and add to the sautéed shallot. Now add the white wine & reduce by half, Repeat with the vegetable stock. Now add the double cream and simmer for 2-3 minutes until the cream has reduced by 1/3, Season to taste.

To finish – Once the lamb is smoked seal in a heavy pan with a little oil until golden brown all over, lightly season with salt & pepper. Place in a pre-heated oven at 180oc for 8-10 minutes (10-14 if you like it less pink). Bring a large pan of salted water to the boil and blanch the gnocchi for 2 minutes. Remove the lamb from the pan (retaining the pan & liquor) & rest for 5 minutes.

In the same pan as the lamb was cooked sauté the gnocchi to get a light crisp finish with fluffy interior. Place the pea fricassee on the plate, Carve the lamb over the peas and scatter 4-5 pieces of gnocchi per person. Dress with olive oil.

Head Chef Jason Hodnett at The Raven Hotel

Q. Favourite ingredient

A. One of my current favourite ingredients has to be ramson’s (wild garlic) a very local & versatile plant.

Q. Favourite meal at home

A. Definitely mum's chicken stew.

Q. If you weren't a chef what would you be?

A. Chances are if I wasn't a chef I would be a butcher.

Q. Favourite chefs?

A. Locally I have great respect for Chris Bradley of Mr Underhill’s, further afield definitely Glynn Purnell & Daniel Clifford.

Q. Best meal you have ever had?

A. At a restaurant in New York City called "Jango", an amazing restaurant.

Q. Favourite cook book?

A. Has to be French Laundry by Thomas Keller.

Q. Favourite wine?

A. a chilled Villa Maria New Zealand Sauvignon Blanc 2010.

For more information about dining at The Raven Hotel in Much Wenlock please click here or telephone 01952 727251.

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