do a berliner weisse. it's fairly straight forward and will produce a nice light tart beer that you might really enjoy. if you have the Joy of Homebrewing i will recommend looking into doing a sour mash - see appendix 6 (i think) about sour mashes. this will get you the lactobacillus you need and then just ferment as normal with a neutral ale yeast. the turn around will be nothing near a lambic which can be upwards of maybe 3 years. expect a normal ale turnaround of ~ 1 month. if you don't want to do a sour mash then simply buy a lacto culture for $9 from WL or wyeast. lactic acid in any other beer, perhaps a fruit beer, will give you a slight acidity that the lambics are known for.
...btw lindemans is far from a classic lambic... it's pastuerized then backsweetened so don't expect similar flavors if you buy a real lambic.
set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)