Cut slits evenly over lamb roast; insert garlic into slits.
Combine salt and next 3 ingredients; rub over roast.
Cook roast in hot oil in a Dutch oven over high heat 5 minutes on each side or until browned. Place roast in a roasting pan; add wine, 2 cups water, and next 3 ingredients.
Bake at 375° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion of roast registers 145°. Let stand 10 minutes before slicing. Reserve pan drippings.
Whisk together pan drippings and flour in a saucepan; cook, whisking constantly, over medium-high heat 7 minutes or until thickened. Spoon over roast.