I went back to my Brewing Classic Styles book by Jamil Zainasheff and John Palmer who (to summarize) suggest cooling your wort to 44F, racking your beer off the cold break (optional, see other posts on this forum), pitching/oygenating and slowly warming the wort to 50F over 36-48 hours. It's then suggested that the wort is held at 50F for about a week and then put into a secondary to lager as close to 32F for at least 6 weeks.
While this isn't the most common approach to pitching lager yeast I've tried it a couple of times with success. In the end I don't think you'll have any issues. Just remember to be patient with a lager beer, but in the end it's worth it!