Hangikjöt (Icelandic Smoked Lamb)

Ingredients

• 4 lbs smoked leg or shoulder of lamb (hangikjöt)
• Water, to cover
• 2 lbs small potatoes
• 2 cups frozen green peas
• 1/2 head red cabbage, shredded
• 2 tbsp vinegar
• 1 tbsp sugar
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp sugar, for the sauce
• Pinch of ground nutmeg

Before you cook

• Rinse the smoked lamb under cold water.
• Peel the potatoes if desired.
• Shred the red cabbage.

Steps

1. Place the smoked lamb in a large pot and cover with cold water.
2. Bring to a boil, then reduce to a gentle simmer.
3. Cover and simmer for 1 1/2 hours, until the meat is tender and pulls easily from the bone.
4. Toss the shredded cabbage with the vinegar and 1 tablespoon sugar and set aside to pickle.
5. Boil the potatoes in a separate pot of salted water for 20 minutes, until tender.
6. Boil the peas in a small pot of water for 3 minutes, then drain.
7. Melt the 3 tablespoons butter in a saucepan over medium heat.
8. Whisk in the flour and cook for 1 minute.
9. Slowly whisk in the milk and cream until smooth.
10. Simmer the sauce, whisking often, for 5 minutes until thickened.
11. Stir in the 1 tablespoon sugar and nutmeg.
12. Lift the lamb from the pot and slice it thinly.
13. Serve the lamb with the potatoes, peas, pickled cabbage and warm béchamel sauce.