Icelandic Hangikjöt with Peas and Bechamel Sauce

Name: Icelandic Hangikjöt with Peas and Bechamel Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Smoked lamb; Onion, halved; Whole cloves; Butter; All-purpose flour; Milk; Salt and white pepper; Nutmeg; Green peas; Butter; Salt

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

Smoked lamb

2 pounds

Onion, halved

1 onion

Whole cloves

For the Bechamel Sauce

Butter

2 tablespoons

All-purpose flour

2 tablespoons

Milk

2 cups

Salt and white pepper

to taste

Nutmeg

a pinch

For the Peas

Green peas

2 cups

Butter

1 tablespoon

Salt

to taste

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