Pan-Seared Lamb Porterhouses

Lamb porterhouse: meaty sirloin and tender filet, split by a T-bone:

Rub 2-inch lamb porterhouse chops with canola oil, season with Herbes de Provence, cracked pepper and kosher salt.  Into a screaming hot pan for about 3 or 4 minutes a side.  Let rest aside, reduce heat melt a knob of butter in the pan – swirling around and scraping up the browned bits with a wooden spoon.  Drizzle butter over at service.