Smoked Lamb with Traditional Icelandic Flavors

Ingredients

• 2 pounds (900g) smoked lamb 2 pounds (900g) smoked lamb
• 1 tablespoon thyme 1 tablespoon thyme
• 1 tablespoon rosemary 1 tablespoon rosemary
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• Rúgbrauð (rye bread), for serving Rúgbrauð (rye bread), for serving
• Pickled red cabbage, for serving Pickled red cabbage, for serving
• Béchamel sauce, for serving Béchamel sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the thyme, rosemary, black pepper, and salt.
3. 3.
   Rub the spice mixture all over the smoked lamb, ensuring it is evenly coated.
4. 4.
   Place the lamb in a roasting pan and cover with aluminum foil.
5. 5.
   Roast in the preheated oven for 1 hour.
6. 6.
   Remove the foil and continue roasting for an additional 30 minutes, or until the lamb is golden brown and tender.
7. 7.
   Remove from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Serve the Hangikjöt with rúgbrauð, pickled red cabbage, and béchamel sauce.

Treat your ingredients with care...

• Smoked lamb — Ensure that the smoked lamb is of high quality and properly smoked to achieve the desired smoky flavor. If smoked lamb is not available, you can use regular lamb and add liquid smoke to the spice rub for a similar effect.

Tips & Tricks

• For an extra smoky flavor, you can briefly grill the smoked lamb after roasting it in the oven.
• Serve the Hangikjöt with a dollop of lingonberry jam for a sweet and tangy contrast.
• Leftover Hangikjöt can be used in sandwiches or salads for a delicious twist.

Serving advice

Slice the Hangikjöt into thin, tender pieces and arrange them on a platter. Serve alongside warm rúgbrauð, pickled red cabbage, and a generous drizzle of creamy béchamel sauce. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced Hangikjöt on a rustic wooden platter, allowing the smoky aroma to waft through the air. Place the rúgbrauð, pickled red cabbage, and béchamel sauce in separate bowls, creating an inviting spread. Add a sprig of fresh thyme or rosemary as a garnish for an elegant touch.