No Salt Seasoning 
Creole Style Butter Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeMake a good use of your cast iron skillet with this easy Creole Butter Lamb Chop recipe by @flychefaldenb.
Ingredients
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2 racks of lamp chops
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1/2 cup Tony Chachere’s Injectable Creole Butter Marinade
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1 tsp Tony’s No Salt Seasoning Blend
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1 tsp smoked paprika
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3 tbs avocado oil
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3 cloves of garlic (sliced thin)
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1 sprig of rosemary
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1 sprig of thyme
- Clear
Directions
- Using the injector provided with the creole butter marinade, inject each lamb chop every 1⁄2 inch with the marinade.
- Season the injected lamb chops with the No Salt Seasoning Blend and smoked paprika.
- In a skillet over medium heat, add in avocado oil.
- Once heated, add in garlic, rosemary and thyme. Sauté until garlic is slightly browned and fragrant and turn the heat off.
- Strain the oil and place the garlic and herbs to the side.
- In a hot skillet over high heat, add 1 tbs of the infused oil.
- Once the oil is shimmering, add the lamb chops in batches. Cook on one side for about 3 minutes to form a brown crust. Flip and let cook for an additional 2 minutes. Add more infused oil as needed.
- Remove from heat and let rest for 5 minutes.
- Plate and garnish with the same garlic and herbs earlier and enjoy!
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