How do I know when are my lamb loin chops are done, are there any other ways other than examining the color? I am not comfortable with examining the color of meat. I know that the lamb loin chop appears brownish-pink on the exterior and is bright red in the center. But still I get confused and have ended up several times serving the raw meat on the inside. What is the minimum level of cooking that the chops must go through before they are suitable to be safely consumed?