Place the lamb in a flat glass or ceramic dish. Combine orange juice with the olive oil and pour over the lamb, turning chops to coat well in mixture. Season to taste with salt and pepper, cover with plastic, and marinate for 20-30 minutes, turning the chops occasionally during that time. To make the gremolata, combine chopped orange zest, mint and garlic in a small bowl and set aside. Preheat grill to medium. Pat the lamb dry and grill for about 4 minutes on each side or until cooked as preferred. For medium-rare, the chops should register 130°F on a meat thermometer or be plump and springy when pressed. While the lamb is cooking, steam the beans for 1 minute or until tender-crisp. Drain the water and add the olive oil and sliced almonds. Season to taste and shake the pan gently until heated through. Serve the lamb with the beans, and spoon the orange-mint gremolata over all or on the side.