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Name: Hangikjöt
Total time: 2 h
Yield: Serves 6
Cuisine: Iceland
Ingredients: 1.5 kg smoked lamb leg or shoulder; 3 L water; 1 kg waxy potatoes; 400 g frozen green peas; 40 g butter; 40 g all-purpose flour; 500 ml milk; 1 tsp salt

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Iceland2 hServes 6cooked before

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

meatothervegetabledairy & egggrainspice & sauce

Method

Place the smoked lamb in a large pot, cover with cold water, and bring slowly to a simmer.
Skim any foam, then simmer gently for 1 hour 30 minutes to 2 hours, until the meat is tender.
About 30 minutes before the lamb is done, boil the potatoes in salted water until tender, then drain.
Cook the peas in a little boiling water until hot, then drain.
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.
Lift out the lamb, slice it, and serve with the potatoes, peas, and white sauce.