Coriander and Fennel Crusted Top Sirloin Roast 
4 pound Top Sirloin Roast
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp black peppercorns
1 tbsp kosher salt
1½ tsp cumin seeds
Preheat oven to 475 degrees. Combine all spices and crush with a mortar and pestle, spice grinder, or strong husband with a rolling pin.
Liberally apply spice mix to the whole roast, including the sides, patting the spices into the roast.
Place roast on a wire rack in a roasting pan or sheet pan with sides, fat side up.
After 15 minutes, reduce the oven temperature to 300 degrees and allow the roast to continue cooking.
Cook until the roast reaches 140 degrees for rare or 145 degrees for medium rare. Any higher and the meat will start to become tough. A meat thermometer is the most reliable way to determine doneness. But a 4 pound roast will take approximately 1 hour and 15 minutes to cook, depending on your desired temperature.
After removing from the oven, let the roast rest for 10 minutes before cutting against the grain and serve!

LEMON CREAM SCONES
3 c. flour
2/3 c. sugar
5 tsp. baking powder
1/4 tsp. salt
2 sticks butter, chilled and cubed
1 large egg
1 c. heavy cream
1 tsp. vanilla extract
Zest of 1 lemon

GLAZE:
5 c. powdered sugar, sifted
1/2 c. whole milk, plus more as needed
Zest and juice from 1 lemon
1/4 tsp. salt

Preheat oven to 350 and line a baking sheet with parchment paper. Set aside. In a medium bowl, sift together the flour, sugar, baking powder and salt. Stir egg, lemon zest, and vanilla into cream and allow to sit 10 minutes to steep. Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs. Add cream mixture to flour mixture, and stir gently with a fork until combined. Mixture should be crumbly. Turn dough onto a floured surface and press into a rectangle. Roll out until dough is about 3/4″ thick and 18×10 inches. Trim edges with a knife, then cut into 12 squares or rectangles. Cut each piece in half diagonally to form two triangles. Transfer triangles to prepared baking sheet and bake until just beginning to turn golden brown, about 18 minutes. Let cool 15 minutes on baking sheet, then remove to a wire rack to cool completely.

While scones cool, make the glaze:
Stir together lemon zest, lemon juice, salt and milk; allow to sit for 10 minutes or so. Whisk powdered sugar into milk, adding more if a thicker consistency is desired. Once smooth, duck each cooled scone into the glaze. Allow to set before serving, about 1 hour.