Hangikjöt With White Sauce

Ingredients

• 700 g Smoked Lamb
• 4 pcs Potato
• 45 g Butter
• 25 g Flour
• 300 ml Milk
• 0.25 tsp White Pepper
• 0.125 tsp Nutmeg
• 1.75 tsp Salt
• 150 g Green Peas
• 80 g Pickled Red Cabbage
• 2 tbsp Parsley

Method

1. Set {smoked_lamb} in a pot and cover with cold water over low heat. Bring just to a bare simmer, never a boil, and cook gently until the meat is hot through, tender, and fragrant. This keeps the smoked flesh juicy rather than dry.
2. Place {potato} in a saucepan with cold salted water over medium heat. Simmer until knife-tender and the centers offer no resistance, then drain and keep warm.
3. Melt {butter} in a small saucepan over medium-low heat, whisk in {flour}, and cook until the roux smells sweet and looks pale blond. Gradually whisk in {milk}, then season with {salt}, {white_pepper}, and {nutmeg}. Simmer gently, whisking, until smooth, lightly thickened, and glossy.
4. Melt {butter} in a small pan over low heat, add {green_peas} with a pinch of {salt}, and warm gently until bright green and tender.
5. Lift {smoked_lamb} from the poaching liquid, rest briefly, then slice it thinly across the grain while still warm for the best texture.
6. Arrange {smoked_lamb} with {potato} and {green_peas}, spoon over {milk} sauce, add {pickled_red_cabbage} if using, and finish with {parsley} for a fresh lift against the rich smoke.