INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 F. Line a shallow roasting pan with heavy-duty
aluminum foil. Combine salt and water; mix well. (Mixture may appear
dry but do not add more water.) In roasting pan, pat 1 1/2 cups salt
mixture into rectangular shape, approximately 1/2 to 1 inch larger
than the size of the roast. Brush the roast with oil; press pepper
evenly into surface. Insert ovenproof meat thermometer into thickest
part of roast, not resting in fat; center roast on salt layer.
Starting at the base of the roast, pack remaining salt mixture onto
sides and top of roast to encase roast in salt. (Some salt may fall
off, exposing small areas of the roast; this will not affect  cooking.)
Do not add water or cover pan. Roast approximately 1 1/2 to  Remove
from oven when meat thermometer registers 130 F for  medium-rare, 145 F
for medium. Remove pan with roast to cooling rack;  let stand 10 to 15
minutes. (Internal temperature will continue to  rise.) Remove and
discard salt crust from roast, brushing away all  salt. Carve roast
into 1/2-inch thick slices. Makes 6 to 8 servings.  Note: Salt crust
should be slightly thicker at the base of the roast  than at the top.
For easier packing of salt onto vertical surfaces,  use one hand to
hold the salt crust in place while using the other  hand to pack on
additional salt to cover. Salt crust should be  applied to roast just
before roasting. A small amount of liquid may  collect in the bottom of
the roasting pan during cooking.  Per serving: Cal 765 (68% fat) Fat 56
g (22 g sat) No fiber Chol 200  mg Sodium 1,905 mg No carbs Calcium 58
mg Posted to MM-Recipes Digest  by BobbieB1 <BobbieB1@aol.com> on May
5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 581.6mg
Potassium: 3mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g