D'agnello Scottadito: "Burn Your Fingers" Lamb

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1/2 cup extra-virgin olive oil

1/2 cup dry white wine, plus 1/4 cup

3 juniper berries, crushed

3 peppercorns, crushed

2 cloves garlic, minced

1 fresh bay leaf, torn into small pieces

2 lemons, cut into wedges

12 small baby lamb chops

Salt and freshly ground black pepper

2 slices bacon, cut into 1/2-inch strips

1 shallot, minced

2 cups cooked cranberry beans

1 cup chicken stock

2 tablespoon unsalted butter