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1
Preheat oven to 375 degrees F.
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2
Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
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3
Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
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4
Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
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5
Place the lamb on top and pour half of the red wine on the lamb.
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6
Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
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7
Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
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8
Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
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9
Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
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10
Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
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11
Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
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12
Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.
