My basic procedure for lagers is to ferment until the beer turns bright (anywhere from 7 to 28 days), siphon into a keg, lager at 32-35°F (skip the silly d-rest, its just a waste of time), around week 3 or so of lagering jumper cable the beer into a new keg to get it off the settled yeast, force carb, then let the beer sit for another 3 weeks at the lagering temperature, adjust the carb level as necessary until its just right, as indicated on the pressure gauge.
That procedure gives me clear, perfectly carbed, delicious lager beer every time.