Cooking Times

20 min
Prep Time
130 min
Cook Time
150 min
Total Time

Ingredients (11 items)

4.00 lbs Smoked lamb leg
bone-in
3.00 Bay leaves
1.00 tbsp Black peppercorns
0.50 cup Butter
for sauce
0.50 cup Flour
4.00 cups Whole milk
1.00 cup Heavy cream
0.25 tsp Nutmeg
freshly grated
1.00 tsp Salt
2.00 cups Green peas
frozen
2.00 lbs Potatoes

Instructions (8 steps)

1
Place smoked lamb in large pot with bay leaves and peppercorns.
2
Cover with cold water, bring to boil. Reduce and simmer 2 hours.
120 minutes
3
Remove lamb when tender. Reserve 2 cups cooking liquid.
4
Melt butter in saucepan, whisk in flour. Cook 2 minutes.
2 minutes
5
Gradually whisk in milk and reserved broth until smooth.
6
Add cream, nutmeg, and salt. Simmer until thickened, 10 minutes.
10 minutes
7
Boil potatoes and peas separately until tender.
20 minutes
8
Slice lamb thin. Serve with béchamel sauce, potatoes, and peas.