Claire
Master Chef
I agree with those who say rosemary can be a difficult one to cook with. Plus, what I don't think anyone mentioned (I skimmed the answers but didn't read in any depth), it also is pretty tough if not cooked long. You don't want your guests to have to pick it out of their teeth. I grow it a lot, but am more inclined to use it in marinades and long-cooking dishes, and then I throw a branch in, then take it out when I like the flavor of what I'm cooking. It is also good to stuff a branch in a whole bird before roasting it. It sounds like you did it just right.