Roast Leg of Lamb with Lemony Dill Sauce - Andrew Zimmern

Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup minced garlic
• 2 tablespoons finely chopped rosemary
• 2 tablespoons finely chopped oregano
• 1/4 cup finely chopped dill
• One 4 3/4-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed)
• Salt
• Pepper
• 4 carrots, cut into 1-inch pieces
• 3 small leeks, halved lengthwise and cut into 1-inch pieces
• 2 medium fennel bulbs, halved, cored and cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 1 cup chicken stock or low-sodium broth
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 2 large eggs