| |
Combine oil, onion and
seasonings in heavy
plastic bag; mix well. |
| |
Add roast; coat well with
marinade and refrigerate 2
hours to overnight. |
| |
Preheat oven to 350°F.
Line roasting pan with
aluminum foil. |
| |
Combine Kosher salt and
water to form a thick
paste. Pat 1 cup of paste
into a 1/2-inch thick
rectangle in foil lined
pan. |
| |
Place roast on salt layer;
pack remaining salt paste
around meat to seal well. |
| |
Bake at 350°F 60-70
minutes or until
thermometer registers
135°F. (Steam may cause
salt crust to crack
slightly during roasting.) |
| |
Remove from oven; let
stand 15 minutes. Remove
and discard salt crust.
Carve thinly. |
