I think you may be moving a little too quickly with this brew.
I ferment my lagers at about 45 or so (depending upon strain) until about 75% complete, then I move to room temp for about 3-4 days for a d-rest. After that, I'll check gravity and rack. If the gravity is good, I'll start the lagering for however long. I like to lager for at least 2 months regardless of strength, and up to 1.5 years for a big brew, all at about 33.
I would do the d-rest before lagering.