Just about any roasted meat plays nicely with rosemary like pork, beef, lamb and chicken. I also like to chop it up and mix with olive oil, garlic and lemon juice and toss with root veggies or just potatoes and roast. Chopped finely I have also used it on steaks. It is used a lot in Mediterranean cooking. When I use a medley of herbs I find the Simon and Garfunkel song really does taste yummy - parsley sage rosemary and thyme. These four herbs add a lot of flavor.
If your plant gets really big and hardy you can use the large sticks with leaves attached as skewer for kabobs. just pre pierce the hole to run the skewer through.