Cut the lamb gigot into strips approx. 1 cm wide.
Mix the oil and spice mixture well in a bowl. Add the meat, mix, cover and marinate for approx. 30 mins.
Cut the onions into segments, finely slice the garlic and set aside.
Heat the oil in a cooking pot. Brown the meat in batches for approx. 1 1/2 mins. per batch, remove from the pan, season with salt.
Reduce the heat, wipe the remaining cooking fat from the pan, add a little oil if necessary. Sauté the onions, adding the garlic for a short time.
Add the rice and sauté, stirring, until translucent. Add the stock, bring to the boil, reduce the heat.
Halve the apricots and add to the pan with the meat, cover and simmer for approx. 20 mins. without stirring, until all the liquid has reduced. Season the lamb pilaf, plate up, drizzle with lemon juice and scatter with mint.