Pulled Lamb Salad With Tomatillo Ranch Dressing

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 1/2-4 lbs lamb roast
• 2 tablespoons brown sugar
• 1 -1 1/2 teaspoon cayenne pepper
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 (8 ounce) can coke
• 1 cup chicken stock
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 cup brown sugar
• salad dressing
• 1 (1/2 ounce) package hidden valley ranch dressing mix
• 8 ounces salsa verde
• 2 garlic cloves
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 teaspoon tabasco sauce
• 1/4-1/2 cup fresh cilantro
• fresh lime juice (to taste)
• 1 head romaine lettuce
• tortilla chips
• 1 (15 ounce) can black beans (if wanted)

Recipe

• 1 the night before: mix together brown sugar, cayenne pepper, cumin, and salt. then rub this mixture on roast. put in crock pot on low. cook all night. (my crock pot runs hot, so i only cook mine for four hours instead of 8. but, others that have tried this recipe swear by the overnight rule.).
• 2 the next morning: add coke, chicken stock, garlic, onion. continue cooking on low all day. (again, i only do this for four more hours. i use a meat thermometers to make sure it's done.).
• 3 an hour before serving: add the last cup of brown sugar.
• 4 mix the salad dressing in a blender. add lime juice to taste. chill for several hours. if you like your dressing a little thinner, add buttermilk.
• 5 shred the lettuce, pull the lamb and put it on top of the lettuce, add beans, salad dressing, and broken tortilla chips. enjoy!