It could still be adjusting to its new home. Was there a major climate difference--it could be a little shockey if it all the sudden got tons more sun. How long has it been? Are the other herbs doing well similar arid-type herbs?

hmmm..most likely.. if it is alive.. once the roots are stable/acclimated it will kick in.
Recommend: Try a hit of DILUTE "maxicrop liquid seaweed" or if you want to get the powder (less expensive) "Maxicrop Seaweed Soluble Powder" great for all transplants... or use to rehab any foster plant. I like taking friends plants that they have given up on.. and see if I can bring back to full life. Seaweed soluble powder mixed with some water (see directions on container, ) is my 'go to treatment.' All the best to you.

Rosemary is a woody shrub that does not grow like, for example, basil. But given time (years )it can get quite huge. The other thing that , culinary use of rosemary is very limited. I, personally have very little use for it, in things like roasts, meat marinades. But I use oregano, thyme, and to some extent sage a lot more. Plus, in this area rosemary is a perennial shrub grown everywhere. So I don't even have one right now in my herbs garden. I don't know what the rosemary enthusiast use it for and how much of it.

seysonn - I would disagree about the uses of rosemary being limited. I use large amounts of it as it is available fresh all year round here. For example, when I roast a chicken I place several broken up branches of rosemary under the bird and another handful inside it. It is also excellent with lamb, either roast or grilled, and with roast potatoes. It goes on the barbecue too. I'll put it with anything really, including fish. It is also fine as a flavouring infused in milk based dishes like rice pudding, crème brulee, etc. We don't actually eat the rosemary because of the texture but we certainly use a lot of it as flavouring.