Main Course · Dinner · Nordic ·

Icelandic Hangikjöt with Peas and Bechamel Sauce

Name: Icelandic Hangikjöt with Peas and Bechamel Sauce
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Smoked lamb, 2 pounds; Onion, halved, 1 onion; Whole cloves, 3; Butter, 2 tablespoons; All-purpose flour, 2 tablespoons; Milk, 2 cups; Salt and white pepper, to taste; Nutmeg, a pinch; Green peas, 2 cups; Butter, 1 tablespoon; Salt, to taste

Enjoy this classic Icelandic dish featuring smoked lamb with creamy bechamel sauce and sweet green peas.

4.7(202 reviews)

·By Ethan Brooks·October 11, 2025

Icelandic Hangikjöt with Peas and Bechamel Sauce — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Hangikjöt

For the Bechamel Sauce

For the Peas

Nutrition

Per serving

Calories: 863 kcal
Protein: 56 g
Carbs: 27.5 g
Fat: 58.25 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 3450 kcal
Protein: 224 g
Carbs: 110 g
Fat: 233 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Smoked lamb 2 pounds	1760	174	0	128	0
Onion, halved 1 onion	40	1	9	0	1
Whole cloves 3	6	0	1	0	1
Butter 2 tablespoons	200	0	0	22	0
All-purpose flour 2 tablespoons	54	2	11	0	0
Milk 2 cups	240	16	24	10	0
Salt and white pepper to taste	0	0	0	0	0
Nutmeg a pinch	2	0	0	0	0
Green peas 2 cups	120	8	21	0	7
Butter 1 tablespoon	100	0	0	11	0
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Lamb

1
Insert cloves
Insert the cloves into the onion halves.
2
Combine lamb and onion
In a large pot, place the smoked lamb and onion.
3
Simmer the lamb
Cover with water and bring to a boil. Reduce the heat and simmer for 2.5 hours.

Cooking the Bechamel Sauce

1
Melt butter
In a saucepan, melt the butter over medium heat.
2
Add flour
Stir in the flour and cook for 1 minute.
3
Add milk and season
Gradually whisk in the milk, continuing to stir until thickened. Season with salt, white pepper, and nutmeg.
Tip: Do not let the bechamel sauce boil. Stir continuously to prevent lumps.

How to Make Icelandic Hangikjöt with Peas and Bechamel Sauce

Total time: 4 h · Yields 4 servings

1
Simmering the Lamb
Keep the water at a gentle simmer, not boiling, to avoid toughening the meat.
2
Creating the Bechamel
Stir constantly while adding the milk to ensure a smooth sauce.
3
Cooking the Peas
Steam gently until tender, retaining their vibrant color.