1. peel the garlic and crush 3 cloves. Rinse the leg of lamb, rub dry and chop the coarse tendons and skins. Using a sharp kitchen knife, cut shallow incisions in the meat and insert the remaining halved garlic cloves.
Mix crushed garlic, sea salt and pepper and rub it all over the leg of lamb. Squeeze 1 lemon and drizzle the lamb leg with the juice.
Dry the meat and place it in a large roasting pan. Heat the olive oil strongly and baste the meat with it. Add the chicken stock. Cover and cook gently in a heated oven at 100 °C, convection oven at 80 °C, gas mark 1 for about 1 hour 45 min.
4. remove the peel from the potatoes, coarsely dice and place in the roasting pan. Roast without lid at 180 degrees, convection oven 160, gas mark 3 for another 1 hour. Take out potatoes and leg of lamb and keep warm in the switched off oven. 5.
5. roast stock at high temperature for 5 minutes. Remove saucepan from heat. Mix eggs, remaining juice of one lemon and cornstarch (maizena). Add to roast stock form and heat on low heat for 3 min until it thickens, do not make! Season the sauce with salt and freshly ground pepper.
6. dill rinse, shake dry and chop finely. Sprinkle dill over leg of lamb and slice diagonally across grain. Serve with potatoes and sauce.
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