Traditional Icelandic Smoked Lamb

Method

1. Boil and mash potatoes
2. In a saucepan, melt butter, add flour, and gradually add milk
3. Stir in peas, onion, dill, salt, and pepper
4. Slice smoked lamb and serve with potato and pea mixture
5. Arrange on plates and garnish with dill
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.