For this recipe we mixed the rock salt with egg whites about six to the box of salt. This paste stuck to the meat better & made it easier to coat the meat. Then we roasted it on the grill. Took alittle longer than in an oven. But still turned out great!

Absolutely the best roast I've made or tasted. I had to form a wall of aluminum foil around the roast to get the salt to pile up high enough to cover the meat. I tried the hint from another review to add egg whites to get the salt to stick but it didn't work - but also didn't hurt the recipe and may have made salt easier to break so will do again. 14 min/lb was a perfect med-rare.