Icelandic Hangikjöt with Peas and Bechamel Sauce
A Traditional Holiday Delight
Enjoy this classic Icelandic dish featuring smoked lamb with creamy bechamel sauce and sweet green peas.
- 3 h
- 4
- Intermediate
Ingredients
For the Hangikjöt
For the Bechamel Sauce
For the Peas
Preparation
Preparing the Lamb
Insert cloves
Insert the cloves into the onion halves.
Combine lamb and onion
In a large pot, place the smoked lamb and onion.
Simmer the lamb
Cover with water and bring to a boil. Reduce the heat and simmer for 2.5 hours.
Cooking the Bechamel Sauce
Melt butter
In a saucepan, melt the butter over medium heat.
Add flour
Stir in the flour and cook for 1 minute.
Add milk and season
Gradually whisk in the milk, continuing to stir until thickened. Season with salt, white pepper, and nutmeg.
Do not let the bechamel sauce boil. Stir continuously to prevent lumps.
Cooking Process
Simmering the Lamb
Keep the water at a gentle simmer, not boiling, to avoid toughening the meat.
Creating the Bechamel
Stir constantly while adding the milk to ensure a smooth sauce.
Cooking the Peas
Steam gently until tender, retaining their vibrant color.
Plating & Serving
Icelandic Hangikjöt with Peas and Bechamel Sauce
Icelandic Hangikjöt with Peas and Bechamel Sauce
Plating & Serving
Place thin slices of Hangikjöt alongside a scoop of peas, all generously draped in the rich bechamel sauce.