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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.