Rinse grape leaves thoroughly under cold water and soak in warm water for 20 minutes to remove excess salt, then pat dry and trim any tough stems.

In a large bowl, combine ground lamb, uncooked rice, diced apricots, chopped onion, garlic, mint, dill, cinnamon, allspice, cumin, 1 tablespoon olive oil, salt, and pepper. Mix thoroughly with your hands until well combined.

Place a grape leaf flat with the shiny side down and stem end facing you. Add 1 tablespoon of filling near the stem, fold the bottom over the filling, fold in the sides, then roll tightly into a cylinder. Repeat with remaining leaves and filling.

Line the bottom of a large heavy-bottomed pot with torn or imperfect grape leaves to prevent sticking.

Arrange dolmas seam-side down in tight concentric circles, layering if needed. Sprinkle pine nuts between layers.

Whisk together stock, lemon juice, tomato paste, and remaining olive oil. Pour over dolmas until just covered.

Place a heatproof plate directly on top of dolmas to keep them submerged during cooking.

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 50-60 minutes until rice is tender and lamb reaches an internal temperature of at least 71°C (160°F). Check by cutting one dolma open to test.

Remove from heat and let rest covered for 10 minutes before serving warm or at room temperature with lemon wedges.