Shawarma (Lamb Pitas)

• 1 1/2 lbs. boned leg of lamb
• 2 c. thinly sliced onions
• 1/3 c. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 5 sprigs thyme
• 6 (7 inch) pitas
• Yogurt-Tahini Dip
• 1/2 c. red onions sliced, separated into rings
• 1/4 c. chopped fresh mint
• 12 (1/4 inch thick) slices tomatoes, halved
• 1 small jar gherkin pickles, thinly sliced lengthwise

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients in a large zip-top plastic bag. Add lamb to bag and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag and discard marinade. Place lamb on a broiler pan. Insert meat thermometer in thickest portion of lamb. Bake at 350u0b0 for 1 hour or until thermometer registers 145u0b0 (medium rare) to 160u0b0 (medium). Let stand for 15 minutes and then slice lengthwise into thin strips. Spread each pita with about 2 1/2 Tbsp. Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato and pickles evenly among each pita and roll up. Serve immediately.

lamb, onions, lemon juice, ground cinnamon, ground allspice, black pepper, salt, thyme, pitas, red onions, fresh mint, tomatoes, pickles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23126 (may not work)