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1
Preheat the oven to 400.
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2
In a medium bowl, mix the vegetable oil with the garlic, rosemary, oregano and 2 tablespoons of the dill.
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3
Poke the lamb all over with a small, sharp knife, then season generously with salt and pepper.
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4
Rub the garlic-herb mixture all over the lamb and set it on a large rimmed baking sheet.
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5
Roast the lamb for about 1 hour and 30 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
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6
Transfer the lamb to a carving board and let rest for 30 minutes.
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7
Meanwhile, on the baking sheet, toss the carrots with the leeks, fennel, onion and olive oil and season with salt and pepper.
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8
Spread the vegetables in an even layer.
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9
Roast for 30 to 35 minutes, until crisp-tender and browned in spots.
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10
Using a slotted spoon, transfer the vegetables to a platter and tent with foil.
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11
Scrape any oil and juices from the baking sheet into a small saucepan.
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12
Add the stock, wine and 1 tablespoon of the lemon juice and bring to a boil.
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13
Simmer over moderate heat until reduced to 1 cup, 5 to 7 minutes.
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14
In a medium bowl, beat the eggs with the remaining 2 tablespoons of lemon juice and a pinch of salt.
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15
Very gradually whisk in 1/4 cup of the reduced stock, then gradually whisk in the rest.
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16
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened, 3 to 5 minutes.
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17
Stir in the remaining 2 tablespoons of dill and season the sauce with salt and pepper.
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18
Carve the lamb and serve with the vegetables and sauce.
