Steps:
- Soak chilies in hot water for 1 hour, drain and chop. Process chilies with garlic and salt until paste forms. Grind 1 tsp cumin, all caraway and coriander seeds. Add spices, oil and 2 TBS water to processor. Keep 1 tsp of marinade for couscous or rice to serve as side dish. Cover remaining marinade over lamb racks, cover with plastic and chill overnight. For the relish, mix dates, pine nuts, apricots, mint, olive oil, orange and lemon peel and balsamic vinegar in bowl. Season with salt and pepper. Let stand for at least 1 hour and up to 4 hours. Grill lamb on BBQ until thermometer registers 125 degrees F (52 degree C) for medium rare.
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