Look at the juices. When you poke the meat, the juice that runs out should be clear or slightly pinkish, not bloody red. If it’s clear, you’re in the medium-to-well-done zone. If it’s deep red, you need more time.
Also, peek at the color at the bone. For a perfectly cooked lamb chop, the meat right next to the bone should be slightly more cooked (brownish) while the interior remains pink. It’s a gradient of deliciousness, not a solid block of grey.
Lamb Doneness Guide
