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