When did you put the fresh rosemary and garlic in your fire box? I see no reason to do it until you put the meat is in the unit. This way you are wasting the garlic and rosemary.
If you catch your drippings you can make an excellent Yorkshire Pudding. The following recipe is from "A Treasury of Great Recipes" by Mary and Vincent Price. This is the actor Vincent Price. The book was first published in 1965.
1) Make sure all ingredients are at room temperature or the pudding will not puff up properly.
2) Sift together 7/8 cup of flour and 1/2 teaspoon of salt.
3) Add gradually 1/2 cup of milk, stirring all the time.
4) When smooth, beat in 2 eggs. Beat until fluffy and pale yellow.
5) Add 1/2 cup of water. Beat vigorously until batter bubbles. You can use a blender on high speed for 15 seconds.
6) Preheat oven to 400 F.
7) Make this batter at least one hour prior to cooking and beat again before baking.
8) In the hot oven, heat a 8" X 9" baking pan or muffin pan. Pour about 1/4 inch of drippings or melted butter in bottom and let fat smoke.
9) Pour in batter and bake at 400 F for 20 minutes. Reduce oven temp to 350 F and bake for another 15 minutes.
We found the pudding stuck to the glass plate. We will try a nonstick muffing pan next time. We also think the meat drippings have more flavor than butter. Top the pudding mith meat drippings. This was a keeper recipe.