Season the chops and brush with olive oil, set aside.
Cook the whole and sliced beans over a moderate heat in salted water for twenty minutes. In a small frying pan over a moderate heat, toast the flaked almonds to brown. Grill the lamb chops for five minutes on each side.
In a pan, add 250ml of water, bring to the boil. Add the semolina, stirring continuously, and cook over a low heat for five minutes. Add the butter, lemon and parmesan and blend in.
Arrange a mixture of the sliced and whole beans in the middle of four plates. Add the lamb chops and a pinch of the chopped mint. Serve the semolina in small bowls with a sprinkle of french mint.