Covering your meat roast in a salt crust ensures a juicy well cooked piece of meat that is surprisingly not salty. Serve with your favorite greens and some roast potatoes, it is perfect to wow guests for a special meal.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1/4 cup (60 mL) olive oil
- 1 onion, minced fine
- 3 lb. (1.4 kg) box coarse (kosher) salt
- 1 tsp. garlic powder (or 2–3 cloves fresh garlic, crushed)
- 1 tsp. dried (or 1 Tbsp. fresh) basil
- 1 tsp. dried (or 1 Tbsp. fresh) marjoram
- 1 tsp. dried (or 1 Tbsp. fresh) thyme
- 1 tsp. dried (or 1 Tbsp. fresh) rosemary
- 1/2 tsp. pepper
- 4–5 lb. (2.5 kg) shoulder roast
- 1 1/4 cups (300 mL) water
Combine oil, onion, salt, garlic, basil, marjoram, thyme, rosemary, and pepper in heavy plastic bag. Add roast and shake it up a bit. Marinate in refrigerator at least two hours or (preferably) overnight.
Preheat oven to 425ºF (220ºC).
Line a large roasting pan with aluminum foil.
Combine salt mixture and water to form a thick paste. Place 1 cup of paste on bottom of pan and press down. Place roast on salt layer and spread the remaining salt paste to cover and seal the meat completely.
Place roast in oven and roast for 2 hours (more if you like your meat well done). Remove from oven and let sit 10–15 minutes. Tap salt crust until it cracks (you may need a hammer), remove crust and brush off all salt crystals. Carve and serve. Contrary to what you might think, the salt does not make for salty meat—it acts to seal in the flavors and the juice.
Source: Eating The Bible Cookbook