How would you describe cooked state of these lamb chops?

Question

I’ve recently been ordering lamb chops from the Turkish restuarant and they been coming in a way which is not medium rare, looks cooked but still seems tough and doesn’t have the full on malliard and crunchy texture of when I order well done lamb chops from other places.

The first two pictures were in the fridge for two days so that might affect the appearance.

Anyway as I say these do not look medium rare so based on the pictures how would you describe them?

I want to avoid these and prefer it when there is a full on malliard reaction with the inside that is well done. Is that simply well done or does it work well with thinner pieces? I notice these places have thicker lamb chops so is it harder to get a full on malliard with well done inside which is why they’re coming like this or is it just that it would take more time and as these cuts are thicker they’re doing it like this which I imagine is neither medium rare nor well done?

Thanks

and I prefer the crusty well done ones. I notice these chops are quite thick so is it more difficult to get them crunchy and well done and so perhaps I should order from shops where the chops are thinner?

Answer 1

The Maillard reaction does not significantly occur below the surface of the chop, and is not directly affected by the degree to which the interior of the chop is cooked.

I notice these places have thicker lamb chops so is it harder to get a full on malliard with well done inside

No.

Anyway as I say these do not look medium rare so based on the pictures how would you describe them?

Medium to medium-well.