Well if you'll have the kegging gear you can force carbonate then bottle.
If you want to bottle condition, there will be some yeast in suspension on matter how clear the beer looks after lagering. You can go ahead an add priming sugar and set it out around room temp to condition, but it will take longer to carb up, maybe 2 months.
I would add some fresh yeast. For 2 - 2.5 volumes of CO2 you want around 2 billion cells for 5 gallons. This is about 0.1 grams of dry yeast (properly rehydrated) or you can use 0.69 ml of a White Labs vial, or 2.5 ml of a Wyeast packet.
For priming sugar you'll want to use ~4 oz (about 113.5 grams) of corn sugar, or 3.8 oz of cane sugar. These amounts are calculated for priming at room temperature (68-70 F)
The yeast calculations are derived from this pdf http://www.northernbrewer.com/docume...nditioning.pdf
and the priming sugar rates from the nomograph at the back of Brewing Classic Styles. Same graph is in How To Brew.