If it were my beer, I would add the dry hops and let it ride at 60 or so in the primary for another week, then rack it to the secondary and lager. Assuming your primary fermentation period wasn't ridiculously long, it'll be fine.
This is not an option for you now, but in the future you might dry hop for a week towards the end of primary fermentation and through the diacetyl rest. Some people say that the CO2 will scrub out much of the hop flavor. Even if you find that to be true, it's just a matter of using more hops.