Hangikjöt með UppstúfSmoked Lamb with White Sauce

Name: Hangikjöt með Uppstúf (Smoked Lamb with White Sauce)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Iceland
Ingredients: 700 g Smoked Lamb; 2000 ml Water; 700 g Potato (peeled); 1400 ml Water; 250 g Green Peas; 500 ml Water; 60 g Unsalted Butter; 45 g All-Purpose Flour; 500 ml Whole Milk; 15 g Mustard; 6 g Salt; 2 g White Pepper

An Icelandic plate of smoked lamb with boiled potato, green peas, and a mild white sauce. The sauce in this version is lightly seasoned with mustard and white pepper.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

854kcal

Calories

44g

Protein

52g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Lamb

700g
Smoked Lamb
2l
Water

Potatoes

700g
Potato (peeled)
1.4l
Water

Peas

250g
Green Peas
500ml
Water

Sauce

60g
Unsalted Butter
45g
All-Purpose Flour
500ml
Whole Milk
15g
Mustard
6g
Salt
2g
White Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Place the smoked lamb in a pot, cover with the water, and simmer gently until tender and heated to 74°C (165°F).
02
Lift out the smoked lamb, let it rest briefly, then slice it.
03
Boil the potato in the water until tender, then drain.
04
Simmer the green peas in the water until tender and hot, then drain.
05
Melt the unsalted butter over medium heat and stir in the all-purpose flour until smooth.
06
Whisk in the whole milk and simmer gently until thick and glossy.
07
Stir in the mustard, then season the sauce with the salt and white pepper.
08
Serve the sliced smoked lamb with the potato and green peas, with the sauce spooned over or alongside.

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