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lamb and rosemary is wonderful, but my favorite lab recipe is marinating a leg of lamb in red wine, red onion, and mint for a few days, cooking the lamb in the oven slow and low, and taking the marinade and reducing it on the stove all the while so you get a thick red wine mint syrup as a sauce. Marinating for 5 days gives you an incredibly tender piece of meat; you don’t even need a knife to eat it. (The only good part of being canceled on for a date.)
For the rosemary and salmon, maybe if you got enough, you could make a bed of rosemary and cooked it on top of that in the BBQ, you'd need to have presoaked the rosemary so they don’t burn, but you could incorporate a lemon, and maybe a white wine into the water to get some more flavor into the salmon.
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