Agree with Omahawk, go for the d-rest now. Also consider doing a forced diacetyl test prior to starting your lagering. Warm a covered sample up to 150 and smell it. If there is any diacetyl or precursors, it will bring them to the foreground. If you smell any, just let it sit at d-rest temps for longer.
Nothing worse than having your finely crafted lager taste like buttered popcorn.