Could be nice. I'm no lager expert so this is novice advice.
If you're aiming for a "European lager" I would go with noble hop choices. I would worry that the lemon aspect of those hops would make a malty dry lager taste "tangy" which might make it less approachable. Hops like Saaz, Tettnanger, Spalter, Mittelfruh or their American cousins Sterling, Santiam, Crystal, Liberty might be some good choices to pull from.
In terms of your fermentation schedule I would aim to start the D-rest with a few points remaining (1.020 maybe) to help blow off any diacetyl. This may mean 5 days or 10 days depending on how things are progressing.
I can see where a tangy lemon-lime hop characteristic would work well in a hefe but I think you'll find a more mellow, lightly spicy hoppiness more approachable in a pale lager.
:: St. Pug ::