Baste the lamb with wasabi and allow to marinate for about ½ an hour.
Cut the zucchini into 5cm pieces then fry on one side in hot olive oil, once browned on one side turn over then pour in the balsamic vinegar, boiling water and stock powder, followed by the cous cous. Then place on a lid and turn off the heat.
Fry the lamb steaks in hot oil for 3 minutes each side then place into an oven set at 220C for 5-7 minutes.
Melt a knob of butter in a pan then add the finely sliced garlic, then the spinach and lemon juice, put on a lid and cook for 2 minutes.
Serve the lamb and zucchini on top of the cous cous and spinach.