Moroccan Crusted Lamb Racks with Grilled Apricots

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2 lamb racks, chine bone removed, trimmed

Rub:

2 tablespoons olive oil

2 large clove garlic, minced

1/4 cup chopped fresh parsley

1 tablespoon whole cumin seed, crushed

2 teaspoons whole coriander seed, crushed

1 small chile, finely chopped

1/2 teaspoon ground cinnamon

Pinch ground cardamom

1 teaspoon cracked black pepper

Salt, to taste

Olive oil, to taste

2 tablespoons pomegranate molasses

1/2 cup chopped fresh mint

Yogurt sauce, optional:

1/2 cup plain yogurt

1 teaspoon honey

2 tablespoons fresh chopped mint

1/2 teaspoon toasted, ground cumin seeds

1 lime, grated zest

Pinch ground cinnamon