Entree: Iceland – Hangikjöt (Smoked lamb)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 45 min

Ingredients

- 2.2 lb (1.0 kg) hangikjöt (Icelandic smoked lamb shoulder or leg), bone-in or boned, approx. weight
- 8 cups (1.9 L) water (for simmering)
- 1 large onion, peeled and quartered
- 4 bay leaves
- 12 whole allspice berries
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (18 g) kosher salt (adjust if hangikjöt is very salty; see Instructions)
- 1.5 lb (680 g) small waxy potatoes, peeled and boiled for serving
- 1 cup (150 g) frozen green peas, thawed
- 2 tbsp (28 g) unsalted butter (for finishing potatoes and sauce)
- For the sauce:
  - 2 tbsp (28 g) unsalted butter
  - 2 tbsp (16 g) all-purpose flour
  - 2 cups (480 ml) whole milk, warm
  - 1/4 tsp (1.5 g) ground nutmeg
  - Salt and white pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. If the hangikjöt is very salty, soak it in cold water in the refrigerator for 6–12 hours, changing the water once or twice; if only lightly salted, proceed without soaking. Pat dry before simmering.
2. Place the hangikjöt in a large pot and add 8 cups (1.9 L) water, the quartered onion, bay leaves, whole allspice berries, whole black peppercorns, and 1 tbsp (18 g) kosher salt. Bring to a gentle simmer over medium heat.
3. Reduce heat to low so the liquid is barely simmering; cover partially and poach gently until the meat is tender when pierced with a fork, about 1.5–2 hours for shoulder or 2–3 hours for a whole leg depending on size.
4. During the last 20–25 minutes of the meat's cooking time, place peeled potatoes in a separate pot of salted water and boil until tender, about 15–20 minutes; in the last 3 minutes add the green peas to the potatoes to warm through.
5. While potatoes cook, make the sauce: melt 2 tbsp (28 g) butter in a saucepan over medium heat, whisk in 2 tbsp (16 g) flour and cook 1–2 minutes without browning. Gradually whisk in 2 cups (480 ml) warm milk until smooth and thickened, then season with 1/4 tsp (1.5 g) ground nutmeg and salt and white pepper to taste. Keep warm.
6. When the hangikjöt is tender, lift it from the cooking liquid and let rest 10 minutes. Slice thinly across the grain into serving portions.
7. Toss the drained potatoes and peas with 2 tbsp (28 g) unsalted butter and a little salt if needed. Arrange sliced hangikjöt on a platter, spoon warm béchamel over or serve on the side, and garnish with chopped fresh parsley. Serve hot.