Roast Leg of Lamb with Lemony Dill Sauce

Name: Roast Leg of Lamb with Lemony Dill Sauce
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

andrewzimmern.com

Experience Andrew Zimmern's Roast Leg of Lamb with Lemony Dill Sauce. Perfect for summertime, this classic recipe features a flavorful Greek avgolemono sauce and is easily adaptable for the grill....

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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