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

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 350°F for 1 hour or until thermometer registers 145°F (medium rare) to 160°F (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.