Originally Posted by hubbs
...remove the hops and keg to lager.
... I do not particularly want to lager in the kegs.
Also, this is my first lager...
I like your fermentation profile (I do the same after pitching around 45). After fermentation has wrapped up around 60-65, I rack to secondary and lager for 6 weeks in the mid-30s. Lagering in the keg should be fine, too.
I would add the dry hops in the last week or two of lagering. As I understand, extraction of oils takes longer at low temperature, but I would remove the hops at final packaging to avoid the vegetal flavors.
Some people dry hop directly to the serving keg, though sometimes with those metal tea filters for removal.