Hangikjöt

Ingredients8

• smoked lamb leg or shoulder1.5 kg
• water3 L
• waxy potatoes1 kg
• frozen green peas400 g
• butter40 g
• all-purpose flour40 g
• milk500 ml
• salt1 tsp

Method

1. Place the smoked lamb in a large pot, cover with cold water, and bring slowly to a simmer.
2. Skim any foam, then simmer gently for 1 hour 30 minutes to 2 hours, until the meat is tender.
3. About 30 minutes before the lamb is done, boil the potatoes in salted water until tender, then drain.
4. Cook the peas in a little boiling water until hot, then drain.
5. Melt the butter, stir in the flour, and cook for 1 minute. Whisk in the milk and a ladle of the lamb broth; simmer until smooth and thick, then salt to taste.
6. Lift out the lamb, slice it, and serve with the potatoes, peas, and white sauce.