Lamb with Broccoli and Gorgonzola Sauce

Fri. Feb. 9
Last slices of Saturday's leg of lamb; usually we'd have them pink and cold, but we were already pink and cold, so we nuked them with a little of the Scotch broth - makes its own gravy.
Broccoli and cheese sauce is classic, but instead of the usual time-and-labor-intensive recipe (boil broccoli in one pan while you make bechamel in another, melt cheese, then put everything in a casserole, top with more cheese and bake it for a half hour more until the broccoli becomes completely limp) we just steamed the broccoli and threw it into a pan in which we'd melted selected cheese(s) - in this case, half goat, half gorgonzola, which really perks up bland vegetable matter - with a bit of cream. Some warnings, though: drain the broccoli carefully, and make sure the cheese sauce is much thicker than you'd think it needs to be, as broccoli florets always add their own liquid.