Season the lamb with the herbs and garlic, studding it with paring knife punctures and pushing the rosemary sprigs, dill and garlic into the pockets.
Season with salt and pepper and place in a 400 degree oven for 90 minutes or until the internal temperature of the lamb is 145-150 degrees.
Take lamb out of oven to rest on a warm platter.
Tip fat out of the roasting pan and discard it, then add the vegetables, cook briefly over medium heat and deglaze pan with the wine, lemon juice and stock.
Simmer and pour the contents of the roasting pan into a sauce pot and cook for 20 minutes.
Remove vegetables and place around the lamb.
Simmer sauce until reduced to 1 cup. Set aside.

Beat 2 eggs with 2T lemon juice and place in a saucepan over low heat.
Beat the stock reduction into the egg mixture and continue cooking, stirring, until sauce is thick.
For safety (or beginners) you can thicken the reduction with a cornstarch slurry and then add the eggs etc.
Season with salt and more fresh dill and serve with the lamb.