Set lamb before cooking until the lamb comes to room temperature, and preheat oven to 450° F. Be sure to leave the netting on the roast, as this will keep it from falling apart.
Mix the honey and soy sauce in a small bowl.
Make small slits all over the lamb some deep, some more shallow, and put a garlic clove in each. Use as much or as little garlic as you like. I usually make about 4 – 6 slits on a 3-4 pound roast.
Put the lamb in a roaster with sides at least 3 inches tall, using the roasting rack.
Coat the lamb with half of the honey-soy mixture, reserving the rest.
Cook at 450° for 15 minutes, then lower temperature to 325°, and continue cooking to desired doneness, as indicated on the chart below, basting every 30 to 45 minutes with remaining honey-soy mixture.
Let the roast rest 30 minutes before serving. In the meantime, bring juices in bottom of roaster to boil, adding any remaining honey-soy mixture and red wine. Be sure to scrape the bottom of the roaster, to loosen any bits, as they add a lot of flavor. If desired, make a slurry*** with the wine to thicken the gravy.
Serve with roasted vegetables, such as potatoes, onions, carrots and mushrooms, and a side salad, for a lovely dinner. Be sure to snip off the twine before serving, or somebody’s going to be chewing string. Not the most appetizing thing, although it will have soaked up some of the basting liquid, so it should have some good flavor. Kinda chewy, though.