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