Andrew Zimmern Cooks: Roast Leg of Lamb - Andrew Zimmern

Ingredients

• 2 tablespoons rosemary, finely chopped
• 1/4 cup dill, finely chopped
• 2 tablespoons oregano, finely chopped
• 1/4 cup garlic, minced
• Salt
• Pepper
• 2 tablespoons vegetable oil
• One 5 to 8 pound boneless leg of lamb, at room temperature
• 1 cup chicken stock
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 2 large eggs
• Roasted vegetables, such as carrots, leeks, fennel and onion, for serving